Ingredients // Dairy

Spaghetti with zucchini, walnuts and raisins

  • spaghetti - 360 grams
  • olive oil - 3 tbsp.
  • spoon walnut halves - 1/2 cup
  • garlic - 4 cloves
  • zucchini - 650 grams (small (about 4-5)
  • raisins - 3/4 cup
  • salt and pepper - to taste cheese
  • cheese - 1/4 cup
  • white truffle oil - to taste (optional)

1. In a large saucepan, bring salted water to a boil. When the water boils, add the pasta and cook until tender, following the instructions on thepackage. Drain and return the pasta to the pot. Chop the garlic. Cut the zucchini thin half-rings. Coarsely chop walnuts. 2. Heat the olive oil in a large skillet over medium heat. Add the walnuts and cook, stirring, until they begin to acquire Brown3 to 4 minutes. 3. Add the garlic and cook, stirring, until it begins to brown, about 1 minute. 4. Add zucchini and raisins to the pan, season with salt and pepper.Fry, stirring occasionally, until zucchini is not ready, 4 to 5 minutes.5. Add the zucchini mixture into the pan with spaghetti and mix gently.6. Sprinkle with grated Pa

rmesan cheese before serving.Add a few drops of white truffle oil, if desired.

Servings: 4

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