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


  • 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.