Spaghetti di Farro con Zucchini
This recipe is from Rolando of Manicaretti, the importer ofthe Rustichella d'Abruzzo pastas.
- 1 package (8.8 oz.) Rustichella d'Abruzzo Spaghetti di Farro
- 1/2 lb. zucchini, thinly sliced
- 1 garlic clove, diced
- 3 tbs. extra virgin olive oil
- salt and pepper to taste
Cook farro spaghetti according to package directions. Meanwhile, heat oil over medium heat and sauté zucchini for about 10 minutes until lightly browned. Stir in garlic and sauté for 1 more minute. Season with salt and pepper and remove from heat. Toss hot spaghetti with zucchini mixture and serve immediately.