Fussili with Zucchini, Sundried Tomatoes and Pine Nuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta (fussili)
- 1 small zucchini
- 0.5 ½ glass tomato (s), dried, pickled in olive oil
- 1 small onion (s), red
- 1 clove garlic
- 1 pack sheep`s cheese
- 2 tomato (s)
- 2 tablespoon pine nuts
- Herbs Provence
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the noodles in plenty of salted water according to the instructions on the packet.
- Meanwhile, peel and finely chop the onion and garlic. Wash the zucchini and dice with the sun-dried tomatoes and sheep`s cheese. Wash the fresh tomatoes, remove the seeds and also finely dice.
- Fry the onion with plenty of olive oil, add the garlic. Add Provence herbs and let simmer briefly. Add zucchini and sun-dried tomatoes and continue to fry. Then add the sheep`s cheese and let it melt - the zucchini should still be firm to the bite. Roast the pine nuts.
- Now mix in the pasta and season with salt and pepper. Serve immediately with pine nuts and cubes of fresh tomatoes.
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