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Spaghetti with zucchini and Balsamic

Do you want to know the secret of an authentic Italian pasta recipe? Spaghetti with zucchini and Balsamic Vinegar of Modena. You will need some zucchini. You can find them at any time of the year. This vegetable is rich in potassium and has an excellent content of mineral salts and vitamins. It is also low in calories. Zucchini is easily adapting to the preparation of appetizers, first courses, main courses and side dishes.

We invite you to follow our advises, read the recipe and prepare a typical Mediterranean cuisine dish.

Spaghetti with zucchini is an excellent dish enriched by the use of Balsamic Vinegar of Modena that will please you and your guests’ palate.

We suggest you use fresh and small size zucchini because of their low seed content. Wash them carefully. Yo don’t need to remove the peel because you can eat it.

The portion of pasta recommended in recipes or diets is 80 g per person normally.
As lovers of pasta, we use to consume a higher quantity of it. We are Modenese and Italian so we love pasta. I count about 120 g of pasta per person.

But let’s follow the recipe for preparing spaghetti with zucchini and Balsamic Vinegar of Modena!

Ingredients for 4 people:

  • 320 g of spaghetti
  • 30 g of butter
  • 1 white onion
  • 2 or 3 spoons of Balsamic Vinegar of Modena PGI
  • 4 or 5 small zucchini
  • Extra Virgin Olive Oil
  • salt

Preparation:

Wash and clean the zucchini. Cut them into slices. Put them in boiling water for 3 about minutes.

At the same time, brown the butter with 2 spoons of extra virgin olive oil in a pan. Add the finely chopped onion and cook until it is slightly wilted.

At this point, add zucchini and cook over medium heat for a few minutes. Occasionally mix everything.

After that, add two or three spoons of Balsamic Vinegar of Modena PGI and continue cooking over low heat.

Add some salt if necessary and let them cook for 2 or 3 minutes to obtain a fluid sauce.

In the meantime, cook the pasta in a pot plenty of water. Remember to add salt in the water before cooking pasta.

When the spaghetti are cooked, add them into the pan where we have cooked the zucchini and mix everything gently. Leave the fire on while mixing.

Spaghetti with zucchini and Balsamic Vinegar of Modena are ready to eat!
Serve them immediately.
Enjoy your meal!

We would like to clarify that in this recipe we have used Balsamic Vinegar of Modena PGI because its ingredients also allow it to be used in a pan over a flame, while Traditional Balsamic Vinegar of Modena PDO is always and only used raw.

Find out what are the differences between the two products:

Greetings from Modena.

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