Venere rice spaghetti with zucchini cream is a delicate and light main course, a simple recipe that can be prepared in a few minutes, perfect for the summer season for a family lunch or a dinner with a slightly unusual, even somewhat ethnic flavor, with friends. If you haven’t tried Venere rice pasta yet, start with these Venere rice spaghetti with zucchini cream.
A must-try
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6.35 oz Venere rice spaghetti
- 2 zucchini
- 1 fresh red onion
- 2 tbsps extra virgin olive oil
- to taste salt
- 2 leaves basil
Tools
- 1 Large-hole grater
- 1 Cutting board
- 1 Knife
- 1 Shallow casserole
- 1 Pot for boiling pasta
Steps
Wash the zucchini, dry them, remove the ends, and grate them using a large-hole grater to obtain julienne strips. Thinly slice the onion. In a shallow casserole, heat the oil and allow the onion to turn golden, then add the grated zucchini and cook for a few minutes: they should only soften. Season with salt and turn off the heat. Boil the Venere rice pasta in plenty of salted boiling water for the time indicated on the package. Drain it, toss it with the sauce, add the basil torn into pieces with your hands, and serve immediately.
