Spring Pasta in Parmesan Nest
A fresh pasta dish featuring a springtime sauce served within a parmesan nest. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g spaghetti
- Salz
- 120 g freshly grated Parmesan
- 1 large zucchini
- 3 Carrots
- olive oil
- pepper (ground)
- 1 Garlic clove
- 200 g mozzarella
- 0.5 bunch Basil
Instructions
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1.
Cook the pasta in boiling salted water until al dente.
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2.
Preheat the oven to 220°C with top and bottom heat. Line a baking sheet with parchment paper and draw four circles (about 18 cm diameter). Sprinkle each circle lightly with parmesan, bake until golden yellow, remove, place warm over a bowl (about 12 cm diameter) and shape into nests.
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3.
Wash, trim, and cut the zucchini into bite‑sized pieces. Peel the carrots and slice into long thin sticks. Heat 2 tablespoons of oil in a pan and sauté the vegetables with occasional stirring. Remove the garlic, press it into the pan, season with salt and pepper. Drain the mozzarella and cut into bite‑sized pieces. Rinse the basil, shake dry, and tear the leaves. Drain the pasta, mix with the mozzarella and basil, combine with the vegetables, season again, and arrange in the parmesan nests. Serve immediately.
