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COLD PASTA WITH ZUCCHINI AND TUSCAN HERBS

Calories: 360 Kcal

Preparation time: 10 min

Cooking time: 30 min

Difficulty: very easy

Cost: very low

Ingredients:

Preparation:

Bring a pot of salted water to a boil and cook the pasta al dente according to the package instructions.
Drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool.
Wash the zucchini and cut them into thin slices or small cubes.
Heat 1 tablespoon of extra virgin olive oil in a pan over medium heat.
Add the crushed garlic and sauté until golden, then remove it.
Add the zucchini and cook until they are tender but still crisp (about 5-7 minutes). Lightly salt.
Wash and halve the cherry tomatoes.
Cut the mozzarella into cubes.
In a large bowl, combine the cooled pasta, cooked zucchini, cherry tomatoes, and mozzarella.
Add 1 tablespoon of extra virgin olive oil, the 11 Erbe Peperita mix, salt, and pepper to taste.
Mix all the ingredients well until they are well combined.
Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes to allow the flavors to blend.
Before serving, mix the pasta again and add more herbs or a drizzle of oil if needed.
Garnish with fresh basil leaves.