Spaghetti with zucchini and carrots
4 SMALL ZUCCHINI
EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER TO TASTE
1 clove of garlic.
Choose fresh zucchini, free from imperfections and very firm.
First wash them well with cold water and rinse them several times.
With a sharp knife carefully remove the two ends.
Now take the special tool to obtain the spaghetti and introduce them, one at a time, inside by making circular movements pressing downwards.
You will have to proceed exactly the same with the peeled carrots
Gradually collect the spaghetti in a colander placed on a deep plate.
Once this operation is finished, proceed with cooking them.
Peel the garlic clove and set it aside.
Pour a drizzle of olive oil into a pan and heat it well on a stove over medium heat.
Once hot, add the garlic clove and brown on all sides.
Now add the zucchini and carrot spaghetti and let them go for about 4-5 minutes on medium heat: they will release their water.
At the end of cooking, season with salt and pepper.
Mix well and serve the spaghetti hot with a drizzle of Traditional Balsamic Vinegar of Modena PDO Extravecchio and two sheets of red radicchio for decoration.
For this preparation we recommend our Traditional Balsamic Vinegar of Modena PDO Extravecchio