Pasta with Zucchini & Burrata
Ingredients
For about 4 servings
400g pasta
500 g courgettes
2 sprigs of oregano
2 tbsp sunflower oil
½ tsp salt
¼ tsp chili flakes
pepper
lettuce
1 burrata
2 tbsp butter
2 tbsp maple syrup
2 tbsp olive oil
pepper
Preparation
Cook the pasta according to the instructions on the
Boil salted water al dente, drain and
set aside ½ dl cooking water.
Cut the zucchini into sticks about 5 cm long.
Heat the sunflower oil in a pan and fry the zucchini pieces over medium heat for about 6-8 minutes, mix in the chili flakes and oregano and season with salt and pepper.
Remove the pan from the heat and add the butter. Toss the zucchini pieces in the butter. Add the maple syrup and the reserved ingredients and mix well.
Then stir in the cooked pasta. Arrange the pasta on plates.
Cut the burrata into 4 pieces and place over the tagliatelle. Drizzle with a little maple syrup and season with salt and pepper.