Recipes

Linguine zucchini and taggiasca olives

Ingredients for 4 people

• 350 g of linguine Equilibrium Food
• 200 g of zucchini
• 100 g of Taggiasca olives
• 1 spring onion
• 20 g of mint
• Vegetable broth
• Equilibrium extra virgin olive oil
• Salt
• Pepper

Preparation

• Chop the spring onion and cut the zucchini into thin slices;
• Stew the onion for a few minutes with three tablespoons of extra virgin olive oil with a very sweet flame;
• Add the zucchini and cook. After five minutes, add a little vegetable stock and cook (adding a little broth every time the cooking surface gets too dry). Finally, add the minced mint to perfume;
• Cook the linguine “al dente”;
• Drain the pasta and add it to the prepared seasoning then sauté for 1 minute over high heat and add 1 ladle of pasta cooking water;
• Finally, add the olives cut into small pieces out of the heat.