Melina Velba And Milk

Reginette al Pesto di Zucchine

I say this now with zucchini sauce is great, it really is a welcome alternative to pasta and pasta salads conditissime typical summer.
Courgettes, however, are seasonal vegetables and provide fewer calories and contain no fat, are also good source of potassium, vitamin E (protects us from free radicals), lutein and zeaxanthin (carotenoids), vitamin C and of folic acid. Yes, but my boys do not really like this vegetable, and are greedy for pesto sauce and then that is!! They loved it !!!!! I have even asked if I would have redone and I are very happy of course, I regarded careful not to say they were seasoned with what!.

Ingredients for the sauce:

500g zucchini 1 onion 1

bit of chili powder 1 bunch of basil (30-40 basil leaves)
50g pine nuts 1

garlic extra virgin olive oil (about 150 ml) salt

Preparation: in a large skillet cook the sliced \u200b\u200bzucchini (not too thick) with the sliced \u200b\u200bonion with 3 tablespoons of oil and 3 tablespoons water, salt and a touch of chili powder. Almost half an hour to cook over medium heat until they are soft ma non dorati, girare ogni tanto con un mestolo di legno. Lasciare raffreddare.Lavare ed asciugare le foglie di basilico. Poi frullare le zucchine con il basilico, i pinoli, l’aglio ed aggiungere olio (120ml circa) fino ad ottenere una crema densa. Assaggiare ed eventualmente aggiungere ancora un pizzico di sale. Cuocere la pasta ,scolarla e condirla con la salsa. Buon appettito!!!