Pasta with zucchini and arugula is a delicious cold dish, a tasty and flavorful recipe. The cold pasta season is almost over. What a pity. You prepare it in advance, keep it in the fridge, and when you get home, it’s already ready. You just need to sit down and enjoy it. As long as the season allows, try this pasta with zucchini and arugula. Go ahead, you still have time!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 5.3 oz fusilli
- 5.3 oz zucchini
- 1/2 red bell pepper
- to taste arugula
- 2 tablespoons extra virgin olive oil
- to taste salt
- 3.5 oz avocado flesh
- 0.88 oz pine nuts (or cashews)
- 0.88 oz plain Greek yogurt
- 1 tablespoon lemon juice
- to taste salt
- 1 zucchini
Tools
- 1 Air Fryer GOURMETmaxx
- 1 Parchment Paper for Air Fryer
- 1 Cutting Board
- 1 Knife
- 1 Kenwood Mini Blender
- 1 Low-edged Casserole
- 1 Vegetable Spiralizer
- 1 Pasta Pot
Steps
Cook the bell pepper in the air fryer (you only need half for this recipe, but you will need to cook the whole pepper). You can find the cooking procedure HERE. If you do not have an air fryer, you can cook it in the oven.
Wash the zucchini, dry them, remove the ends, and cut them into cubes. Heat a tablespoon of oil in a casserole and let the zucchini cook until they are soft.
Prepare the sauce: in the blender cup, gather the avocado flesh, lemon juice, Greek yogurt, and pine nuts. Season with salt and blend until you get a smooth and homogeneous cream.
Use the spiralizer to create zucchini spaghetti for decorating the dish. This step is optional and does not affect the success of the recipe, but it will allow you to present a more creative dish, especially if you have guests.
Cook the pasta in salted boiling water, drain it and toss it with the remaining oil (I always use very little oil in my recipes due to intolerances, but you can increase the amount to your taste). Let the pasta cool, then mix it with the zucchini, roasted bell pepper, and arugula. Also, add the avocado sauce and mix everything well. Serve on plates and decorate with zucchini spaghetti.
Notes
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Recipe source (slightly revised and modified to my taste) Easy with Flavor July 2023.
