Recently, it has become more and more popular vegetable pasta, most often from zucchini. As the zucchini season is well underway, I recommend trying this specialty. Gluten-free, carb-free pasta - pasta - that isn't pasta.
Zucchini pasta is easy to prepare - the point is in the cutting method - the zucchini is cut into noodles and that's all.
Vegetable pasta, ingredients:
- 1 yellow pepper
- 2 carrots
- 2 young zucchini
- 1-2 tablespoons of oil of your choice
- spices to taste
Vegetable pasta, preparation:
- Grate or cut the pepper into smaller pieces.
- Cut the carrot into thin noodles (you can use an ordinary knife or a special knife that you can see in the photo).
- Sauté the carrot and pepper on medium heat for about 5 minutes.
- Cut the zucchini with a special knife - into noodles.
- Add them to the pan, season and simmer at a low temperature until they become glassy.
- Your vegetable pasta is ready to use.
- Vegetable pasta can be eaten prepared like this with the addition of grated cheese or with a sauce of your choice.
Create a combination that suits you best and is tolerated by your diet/diet.
During the summer months, as a special spice for vegetable dishes, I use magi herb (lovage, selenium).
In the other months, I use it when I don't forget to dry it.
This plant has a specific note, so it gives broths, soups and stews a special aroma. If you have not met the magi plant before, I advise you to look for it. It looks like a celery leaf.
Along with the "pasta" prepared in this way, I served celery salad (I only used stalks) and gluten-free proja.
Cut the stalks of celery into smaller pieces and stew for about five minutes in their own juice. Season them to taste - pepper, vinegar, oil, parsley...
And since gluten-free projara is airy to me, I will reveal the "secret" to you at another time.
It goes without saying that you can "enrich" gluten-free pasta with meat.
Gluten-free pasta can be prepared only from zucchini and used as a base for a dish.
Christina Gaspar
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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