Bez kapi vrhnja: Jednostavan recept s trikom za fantastičnu tjesteninu s tikvicama

@allrecipes This recipe stopped Nicole in her tracks—what about you? 👀🍝 Keep reading or tap the link in our bio for full recipe details! ⤵️ Ingredients: 2 tablespoons extra virgin olive oil 1 1/2 pounds zucchini, cut in 1/4 to 1/2-inch pieces 3/4 cup finely chopped white onion 1/4 cup fresh basil leaves, plus more for garnish if desired 2 teaspoons kosher salt, or to taste 1 pound ditalini pasta 4 cups water, plus more if needed Optional 1 to 1 1/2 cups chicken stock 1/2 cup freshly grated parmesan cheese, plus more if desired 3/4 teaspoon pepper, or to taste Directions: Heat oil in a large deep skillet over medium high heat. Add zucchini and onion and sprinkle with 1/2 teaspoon salt. Cook 2-3 minutes until onion softens Add basil and cook 1 minute, stirring often until vegetables begin to soften, about 5 minutes. Add water and simmer 7-9 minutes or until very tender. Remove about half of the zucchini mixture and liquid from the skillet and transfer it to a blender or food processor. Remove the cap from the top to allow steam to escape and cover loosely with a towel. Blend until smooth. Return mixture to the pan. Stir in pasta, remaining salt and stock if using. Add water as necessary to just cover. Bring mixture to a simmer, and cook, stirring occasionally until pasta is al dente and mixture is creamy, about 11-13 minutes. Add additional water or stock if liquid has evaporated too much before the pasta is cooked. Stir in parmesan cheese and pepper. Season to taste with salt if desired. Serve topped with more basil, cheese and pepper if desired. ✨ Recipe Inspiration: @giovannisiracusaa 🎥: Nicole @nicolesperfectbite #zucchini #pasta #dinner #easy ♬ original sound - Allrecipes