A light gluten-free first course made with mung bean pasta, zucchini, and extra virgin olive oil.
Trim the zucchini, wash them, and cut into thin slices.
Start cooking them in a pan with the olive oil, garlic, and a couple of tablespoons of hot water.
Meanwhile, boil the pasta.
Drain it al dente, add it to the vegetables, and sauté for a few minutes over high heat.
Serve with plenty of pepper.
Pan
Can be consumed cold as well
Rich in vitamins and minerals, also excellent to eat cold.
Italia, Puglia
| Energy (kcal) | 223.32 |
| Carbohydrates (g) | 5.56 |
| of which Sugars (g) | 2.51 |
| Fat (g) | 21.08 |
| of which Saturates (g) | 3.02 |
| Protein (g) | 1.8 |
| Fiber (g) | 2.79 |
