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Cold pasta with zucchini and shrimp

Cold pasta with zucchini and shrimp

@manu-food-writer

A fresh and light summer recipe with zucchini and shrimp, ideal for beach or office lunches.

Difficulty: Easy
Cooking: 15 min
Preparation: 0 min
Country: Italia

Ingredients

No. Servings
  • Zucchini and shrimp mix400g
  • Fusilli pasta160g
  • Garlic clove1unit
  • Red and yellow cherry tomatoes20units
  • Basil leaves2units
  • Extra virgin olive oil2teaspoons
  • Saltto taste

Preparation

  1. STEP 1 OF 5

    Cook the pasta in plenty of salted water, meanwhile prepare the sauce with the zucchini and shrimp mix.

  2. STEP 2 OF 5

    In a pan, pour the extra virgin olive oil, add the garlic and sauté for a few minutes, add the zucchini and shrimp mix and cook for 15 minutes covered with a lid. During cooking, it may release some water, in which case remove the lid halfway through cooking.

  3. STEP 3 OF 5

    Cut the cherry tomatoes and add them a few minutes before the end of the sauce cooking time and salt.

  4. STEP 4 OF 5

    Drain the pasta under cold water, place it on a tray and pour some extra virgin olive oil to prevent sticking, add the sauce only after the pasta is cold.

  5. STEP 5 OF 5

    Add the basil leaves and serve.

General Information

Storage notes

Up to 24 hours in the refrigerator.

More information

It is recommended to prepare it a few hours in advance for a more intense flavor. Serve with a glass of white wine and toasted bread.

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)134.69
Carbohydrates (g)26.38
of which Sugars (g)22.47
Fat (g)1.62
of which Saturates (g)0.24
Protein (g)4.39
Fiber (g)1.78
Sale (g)0.03
  • Proteins
    4.39g·13%
  • Carbohydrates
    26.38g·77%
  • Fats
    1.62g·5%
  • Fibers
    1.78g·5%