Zucchini and caper cream pasta
Don't throw away the shiitake mushroom stems, but chop them up and add them to the dish to enhance the flavor
How to make it
1
Cut the zucchini into batons, cut the shiitake mushrooms into quarters after cutting the stems, thinly slice the stems, and roughly chop the capers
2
Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)
3
While the spaghetti is boiling, heat a frying pan, add butter, add the zucchini and shiitake mushrooms and stir-fry, then season with salt and coarsely ground black pepper
4
Add 1/3 of the capers, then the parsley, tomato sauce and cream
5
Add the cooked spaghetti to the frying pan and mix with the Parmesan cheese
6
Serve on a plate and sprinkle with the remaining capers and parsley to finish
Materials 1 person
-
- zucchini
- 70g
-
- Shiitake
- 2
-
- capers
- 10g
-
- butter
- 8g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Mince parsley
- Appropriate amount
-
- Basic tomato sauce
- 1 tablespoon
-
- Fresh cream
- 100ml
-
- Parmesan cheese
- Appropriate amount
-
[Boil spaghetti]
- Spaghettidi Czech No.11 Spaghettini
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content of salted
- 30g
[PR]
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