Italian
Summer Cold Pasta with Vegetables
by Chef in Camicia · 306K subscribers on YouTube
We know, cold pasta in summer is predictable but we just can't do without it, especially this one prepared by Michela in the kitchen with zucchini, sundried tomatoes, olives, capers, and fresh mint!
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 2
- Difficulty
- easy
Ingredients
9 items- 200 gPenneor other short pasta
- 3 pcsZucchinimedium size
- 50 gCherry Tomatoes In Oilsundried tomatoes in oil
- 50 gTaggiasca Olivessmall black olives from Liguria
- 25 gDesalted Capersdesalted capers
- 1 pcsMozzarellabuffalo mozzarella recommended
- 2 pcsGarliccloves
- Grana Padano (o Parmigiano)(optional) — to taste
- Fresh Mint(optional) — a few leaves
Method
- Cut the zucchini and cook them in a pan with a drizzle of oil and one clove of garlic.
- Add salt and pepper, and cook for about 5-6 minutes.
- Cook the pasta in salted water.
- Cut the mozzarella into pieces.
- Drain the pasta and let it cool. Add a drizzle of oil and stir.
- Add the cooked zucchini, taggiasche olives, capers, sundried tomatoes, mozzarella, and grated parmesan.
- Finish with fresh mint to perfume the dish.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
