🍋 Quick Recipe: Legume and Flaxseed Cellentani with Zucchini and Lemon
1. Preparing the Zucchini 🥒
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Wash and cut the zucchini into small cubes or thin strips.
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In a large pan, heat a drizzle of extra virgin olive oil with a clove of garlic (which you will remove once golden, or finely chopped).
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Add the zucchini and sauté over medium-high heat until tender but still crisp. Season with salt and pepper to taste.
2. Cooking the Legume Pasta 🍝
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Bring a large pot of salted water to a boil.
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Cook the pasta for the time indicated on the package, draining it al dente.
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Reserve one cup of the cooking water.
3. Lemon Dressing and Creaming ✨
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Grate the zest of half a lemon (use only the yellow part, if untreated) and squeeze its juice (about half of the lemon).
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Add the cooked zucchini, lemon juice, and grated zest to the pan.
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Add the drained legume pasta to the pan with the zucchini.
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Cream it over high heat for one minute, adding the reserved cooking water little by little if necessary, to create a light creamy sauce.
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Remove from heat. Add plenty of fresh chopped basil or mint.
4. Serving 🍽️
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Serve immediately, garnishing with another pinch of lemon zest and a drizzle of raw olive oil.
Tip: For an even creamier version, you can blend half of the cooked zucchini with a little cooking water to create a velvety sauce to use in the creaming process.
