Good, light and healthy, whole wheat farfalle with sesame and zucchini are particularly suitable for those who follow a diet or simply want to watch their weight. In this season, there are fresh seasonal zucchinis, and your pasta will have even more flavor.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 11.3 oz Whole Wheat Farfalle
- 2 Zucchini
- 2 tbsps Olive Oil
- 1 clove Garlic
- to taste Salt
- to taste Pepper
- 2 tbsps Sesame Seeds
Preparation of Whole Wheat Farfalle with Sesame and Zucchini
Bring the pasta water to a boil, salt it, and when it’s time, add the pasta. Meanwhile, wash the zucchinis well, remove the ends, and grate them with a large-hole grater.
Squeeze the zucchinis well and place them in a large pan with the oil and a garlic clove.
Cook over low heat for a couple of minutes.
Add 2-3 tablespoons of pasta cooking water, salt, and pepper to taste, and let it cook for another 5 minutes with the lid on.
When the pasta is almost ready, drain it (keep some cooking water aside) and add it directly to the pan with the zucchinis.
Finish cooking the pasta, and if it becomes too dry, add some of the reserved cooking water little by little.
Turn off the heat and add the sesame seeds. Plate and serve with an extra sprinkle of seeds.
And voilà… now you can bring your whole wheat farfalle with sesame and zucchini to the table.
Useful Tips
You can substitute sesame seeds with black sesame seeds or any seeds you prefer.
Suggestions
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