Details
15 min
vegan
Seraphine
(BerlinKitchen)
Method
Bring a large pot of water to boil, add salt and cook the pasta following the package instructions.
In a large skillet warm up the olive oil and add the garlic and chilli under constant stirring with a wooden spoon for up to one minute, till the flavors come out. Briefly saute the onions until translucent, add the zucchini and cherry tomatoes. Cook everything for about 5-7 minutes and add the parsley at the end. Add extra olive oil for the pasta and serve.
Ingredients
- 500 g Rapunzel Emmer-Spirelli Semola
- 1 tsp Rapunzel sea salt, Atlantic
- 4 tbs Rapunzel olive oil, fruity, extra virgin
- 2 cloves garlic, chopped
- ½ chili pepper, seeded and chopped
- 1 white onion, chopped
- 2 zucchini, quartered and sliced
- 20 yellow cherry tomatoes, halved
- 1 handful flat parsley