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Monday, September 2, 2013

Fennel and Zucchini Pasta | You've Got Meal!

Lately, I’ve been browsing different foodies on Instagram, trying to see what is exactly trending in other people’s food posts. The thing is, except the consecrated restaurants or the users who have the possibility to access a large variety of (exotic) food, the biggest thing seems to be #vegan or #vegetarian.

 Honestly, just take a picture of a nice apple and strap some of those tags on it and the likes will start popping. I definitely support veggie lovers worldwide, but this is a bit ridiculous. So, instead of just taking pictures of chopped fruits in a bowl and call that dinner, I decided to make something of a vegetarian pasta recipe, using two of my best friends: fennel and zucchini.


So, for 3 portions of (store bought) spaghetti, I used 

1 fennel bulb thinly sliced, 
1 and a half zucchini (small size), also sliced, 
10-12 leaves of basil (use the spicy variety if you have it available, it has a rather purple/dark tone to the leaves) 
4 garlic cloves crushed, 
2 small tomatoes, just for color, 
a couple of olives (optional)
salt, pepper and olive oil. 

This recipe takes no time to cook, you can just do everything while the pasta boils. In my case 8 minutes, and it went like this: hot pan, a good amount of olive oil (about 4-5 tbs, you need it to coat the pasta), put the fennel in, cook for 2 minutes, add the rest of the ingredients and cook for another 4 minutes of high heat. Cook the pasta just under al-dente (6-7 minutes), then add them to the veggies and stir them in for another minute, adding in a couple of tbs. of olive oil to coat the pasta better. Plate it and sprinkle on top with some parmiggiano strips (use a veggie peeler to cut nice, thin strips of cheese) and more basil leaves and fennel leaves.

On a side note here, this recipe was accompanied with great success by a well chilled Provence style rose.


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