Pasta with courgettes

A simple recipe for pasta with courgettes will appeal to all lovers and connoisseurs of Italian cuisine. This dish is made very simply, and the taste turns out to be tender and incredibly tasty.

Pasta with courgettes in Italian

Ingredients:

• paste - 405 g;
• courgette - 95 g;
• egg C1 - 2 pieces;
• cheese "Russian" - 75 g;
• garlic - 5 g;
• ham - 105 g;
• bulb - 65 g.

Preparation

In the pan boil the water, add salt to it and throw the pasta. Boil them until half cooked, and then discarded in a colander and leave to drain.

Ham cut into slices and lightly fry it on vegetable oil. Zucchini is processed, shredded plates, and the onions and garlic are crushed with a knife. Then add the vegetables to the sausage, mix and brown for 10 minutes, stirring.

We weld the pasta into a frying pan, fill it with eggs and mix everything thoroughly. We lay out the dish on plates and sprinkle abundantly with grated cheese.

Pasta with courgettes in creamy sauce

Ingredients:

• paste - 205 g;
• chicken fillet - 155 g;
• zucchini - 45 g;
• egg - 3 pieces;
• cream - 55 ml;
• garlic - 1 clove;
• cheese - 75 g;
• olive oil;
• spice.

Preparation

Chicken fillet cut into long pieces. Macaroni boil in salted water, and then drain the liquid, add a little oil and mix.

The courgette is washed, cleaned if necessary and cut into small pieces. We put a frying pan on a big fire, pour oil and warm it well. Then throw the peeled clove of garlic, fry it from two sides to rudeness and discard. In the fragrant oil spread the chicken fillet, and after 5 minutes add zucchini and mix.

In a deep container, break the eggs, whisk them thoroughly, pour in the cream and rub the cheese. We mix the mass and pour the mixture into the pan with the vegetables. Add the previously cooked pasta and mix. We spread out the ready-made pasta with zucchini and chicken on plates and immediately served to the table.

Pasta with eggplant and courgette

Ingredients:

• paste - 155 g;
• eggplant - 55 g;
• zucchini - 65 g;
• tomato - 215 g;
• sweet red pepper - 55 g;
• onion - 45 g;
• olive oil - 35 ml;
• sugar - pinch;
• spice;
• garlic - 2 cloves.

Preparation

So, eggplant and zucchini cut into circles, salt and leave for half an hour. Further vegetables are washed and transfer to a bowl. We pour the tomato with boiling water, and then we peel and shred slices. Similarly, we chop garlic, onion and sweet pepper. In the saucepan pour oil, heat it, throw a ray and brown it for 10 minutes. Next we add zucchini, eggplants, tomatoes, garlic and pepper. Stir the ingredients and simmer for 15 minutes on low heat, covering with a lid.

Macaroni products are boiled, discarded on a sieve and washed. Then put them into the vegetable mass, season the pasta with zucchini and tomatoes with spices and decorate with chopped herbs.