Tortiglioni with Sicilian broccoli 2.0
VIEW RECIPE
In a non-stick pan heat a splash of extra virgin olive oil and add the diced zucchini.
Cook for ten or so minutes on a low heat and then blend together with the mint and lime juice until you have an even cream.
Boil the spaghetti alla chitarra. Drain the pasta al dente and add to the pan with the creamed zucchini and add a spoonful of pasta cooking water.
As soon as the water has helped form a delicious cream, run to the table to devour this great dish.