Spaghetti zucchine e mozzarella (-70 weeks)

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Recipe 140: I open the blog with this dish because is the one that i cook more often and all my friends know me for that.

In reality is not a recipes from my mum, but it’s absolutely italian and is the only one that i cook for her. In all the rest she is better than me!

It’s a quick, cheap and good plate and normally everyone likes these ingredients.

So here they are for 3 people

3 courgettes – 1 mozzarella – 300 gr of spaghetti – 1 onion – oil – chillies – pepper – salt – Parmesan – lemon juice if you like.

Cut the onion in little pieces, put it in a pan with a bit of oil already hot. Cook for a little bit and in the meantime cut the courgettes in very thin slices. More thin they are, more will be easy to make them cook and yummy! Put them in the pan with the oil and onion and add some salt to make the water in the courgettes goes out. Then add a bit of chillies and/or pepper if you want and let all cook. Add oil if you think the pan is too dry to cook well the courgettes.

In the meantime boil the water for the pasta adding a bit of salt. Put the pasta in the water and wait for 8-10 minutes.

At this point if the courgettes are well cooked, add the mozzarella already cut in little pieces. Leave la mozzarella melt with the rest and wait until became a bit burned or colorful (in any case i suggest to use an good pan to avoid the mozzarella to stick to it).

After 8 minutes, try the pasta and when is almost ready (not to cooked and still a little little bit hard) take it out from the fire. Take off the water and put the spaghetti pasta in the pan with mozzarella and courgettes. Mix and wait for the pasta to take all the sauce of the pan and became a bit yellowish.

Put in a plate and serve with a bit of Parmesan. Someone likes a bit of lemon juice on the top, but it’s better to try without first.

However the lemon could be a good solution if the spaghetti are too spicy.

Buon appetito!

Ps. Mamy questa ricetta la conosci perche te l’ho cucinata. Non hai bisogno della traduzione italiana perche’ sara’ il mio piatto speciale che cucinero’ per te e papa’ nei miei ritorni. A presto!


5 responses to “Spaghetti zucchine e mozzarella (-70 weeks)

  1. Que bono !!! I tasted it… and I have nothing bad to say… Just great and amazing…

  2. Guys, this is the best pasta recipe EVER, I can eat it everyday or have 5 plates in one seat. (no joking)

    Love the blog and the idea behind, nothing better than to start your blog with your best shot!

    well done!

  3. Ok… I take a profit of your blog to ask a question a lot of French people wonder. Why you always make the pasta better than anyone else… Because fucking hell, it’s pasta… everybody should know how to make it… But I can try my best it will never be good as an Italian making them…. So what is the secret ??? Have italian blood ? You have a secret ingredient you just pass from Italian to Italian ?

  4. I think there is no particular secret to make a good pasta.
    If you follow a real italian recipes it will be better.
    Then another important factor is the cooking time of the pasta: this have to be not too cook of course and you need to try it to know if it’s ready…so you also need to know which is the right consistency.
    More you cook pasta and more you will understand the right cooking time, consistency and you will get use to it.
    Maybe we are just better because we cook it often and we eat it often.

  5. Pasta is pasta..come on!!! And this one is just WOW!!! I did too and I did well…thanks to the teacher!!!

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