Happy new year everyone!
How quiet is January compared to feasting December.
I had a great Christmas break and my new year's celebrations were particularly good: I spent it at home with friends celebrating in a long and slow gourmet dinner which lasted just before midnight..when we opened our Champagne! We all cooked something therefore it was easy. My friend Paul is a Sommelier, an expert in wines, so you can imagine all the fine vintage wines we enjoyed that night.
And now in January..despite all our efforts and great ideas about dieting we still cannot stop eating. Diets don't really work and we all know that. This is why I simply switch to colourful light foods packed with lots of veggies.
My first healthy recipe this year is this pasta dish made with grated carrots and zucchini. Super simple but really tasty. You will need a good quality olive oil though if you want this dish to stand out. When cooked, zucchini and carrots have a sweet and delicate taste which makes this pasta really moreish. This is a dish much loved by my children too.
Light, healthy, tasty and colourful.. simply perfect.
- Prep Time : 15 minutes
- Cook Time : 25 minutes
- Yield : 4
Wash and trim the zucchini and the carrots and grate them.
Chop the onion finely and stir fry it until translucent in a pan with 2 tbsp of olive oil.
Add the grated vegetables, salt and pepper and cook them for approximately 15 to 20 minutes or until soft. Stir from time to time and put the lid on after 10 minutes.
Cook the pasta al dente in salty boiling water, drain it and add it to the pan with the vegetables. Mix well with 3 tbsp of olive oil.
Serve with a sprinkle of grated Parmigiano Reggiano.