Fettuccine with zucchini, lemon and pecorino cheese (Fettuccine con zucchine al limone e pecorino)

Fettuccine with zucchini, lemon and pecorino cheese (Fettuccine con zucchine al limone e pecorino)

Category: Dishes from cereals and flour products

Kitchen: italian

Ingredients
Fettuccini or linguini	400 g
Young small zucchini	3-4 pcs.
Lemon zest	1 tbsp. l.
Lemon juice	1 tbsp. l.
Bulb onions	1 small head
Rosemary (garlic)	2 twigs (2 prongs)
Parsley	1 branch
Extra virgene olive oil	6 tbsp. l.
Butter	1 tbsp. l
Sea salt, ground black pepper.	Taste
Salted water	3-4 l
Grated hard cheese	6 tbsp. l.

Cooking method

• Deliciously delicious pasta is based on the original recipe taken from the Italian culinary periodical "Vero cuchina".
• I just replaced 2 cloves of garlic with a couple of rosemary sprigs. After such a change, the dish acquired a new sound. At the same time, nothing sharply specific in the taste appeared, and the zest was revealed in the light aroma and aftertaste of rosemary. I think that many people might like this version of the pasta.
• 
• - Rub the lemon zest.
• - Cut the young zucchini into thin long strips with a vegetable peeling knife, imitating wide noodles.
• - Cut the onion into thin strips along the onion.
• 
• - In a large frying pan in olive oil over low heat (as the Italians say, a fuoco dolce), start simmering two sprigs of fresh rosemary, without covering.
• We take out the rosemary when the leaves are just beginning to change color and try to keep the twigs intact. Putting the rosemary aside (these are the pans you have to use in your apartment).
• 
• - Lightly sauté the onion in the same oil until soft.
• - While the onion is simmering, we begin to cook the pasta, strictly observing the instructions for the number of minutes of cooking on the pasta package. (Calculate the time so that the zucchini and noodles are ready at the same time).
• - Add the chopped zucchini, salt it not very much (the cheese will add salinity at the end), stir and simmer over the lowest heat for about 3 minutes.
• Do not stew the zucchini: they, like the pasta, should be al dente.
• 
• - A minute before the zucchini is ready, add grated zest and lemon juice to the pan.
• - We put the pasta in a colander, keeping 2-3 tablespoons of pasta broth. Combine everything in a frying pan, add butter, lightly sprinkle with black pepper, pour in the stored broth and boil under the lid for one minute.
• 
• - Mix and spread, forming a beautiful nest, twisting it with a fork.
• Sprinkle generously with grated cheese and garnish with toasted rosemary sprigs, or separately drizzle with fresh extra vergine olive oil.
• 
• 

The dish is designed for

4 large portions

Time for preparing:

15 minutes

Note

If rosemary is not available, you can use a couple of cloves of peeled garlic.
It is advisable to use the cheese like parmesan - it melts and rolls over the hot pasta without turning into long strands.
I love crunching roasted rosemary or myrtle!
The most delicious and pleasant meal for everyone !!

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Fine! Simple and tasteful! And the design is "delicious"!

[VGorn]

VGornThank you very much for the praise !!!
We like simple, not oversaturated with ingredients, pastas, this one just turned out to be very successful - and the taste of the noodles itself is felt, and the sauce is low-fat and there is a light piquancy.

I'm taking it to bookmarks. I was already salivating at the sight. I also introduced the smell. Thanks for the recipe.I will definitely cook it.