Ingredients

The following ingredients have 2 Servings
  • 2 tbsp avocado oil
  • 1/4 cup onions, chopped
  • 1 small clove garlic whole
  • 1/2 big zucchini (or 1 small)
  • 1/2 big yellow zucchini (or 1 small)
  • 6 zucchini blossoms, shredded
  • salt and pepper to taste
  • 2 tbsp pesto
  • 180 g penne
  • 1/4 cup parmigiano reggiano

Instruction

  • Put a pot of salted water on boil.
  • Drizzle avocado oil in a sauté pan, add chopped onion, garlic, and cook until onion is translucent.
  • Add sliced zucchini, and sauté for few minutes, then add the shredded zucchini blossoms. Cook vegetables until desired tenderness, about 10 minutes, then remove the garlic whole.
  • While vegetables are cooking, put pasta into the boiling salted water and cook for the required time as per package instructions.
  • Drain pasta and toss into sauté pan with vegetables and sprinkle with some of the grated parmigiano. Mix well so the pasta is coated with the vegetable "sauce".
  • Place in bowl and add a dollop of pesto on top. Sprinkle some more parmigiano and serve.