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Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

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Zoodles with Lemon and Agretti

agretti

A great dish for Summer: Zoodles With Lemon and Agretti

I am pretty sure you never heard of Agretti.  I was born and raised in Italy and had never heard of it. Why? Because Italian cuisine is extremely regional, and dishes and ingredients are completely different form region to region. I grew up in Piemonte. Liguria and Lombardia, Agretti are form Lazio (Rome’s region), which is about 500 miles away.

I found this very interesting vegetable at the market at Al Vogel’s booth . They always raise interesting and unusual vegetables.

I had never cooked Agretti before , so after a bit of research on Italian sites, I found this pretty common way to prepare that could lend itself to a recipe makeover!

If you want to know more about Agretti:  Wikipedia and Babbo Ristorante give a good overall view!

if you can not find Agretti you can make the same zoodles with spinach instead, or even asparagus!!

5.0 from 1 reviews
Live Pasta with Agretti and Lemon
 
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
An easy modification on the original recipe for grain and gluten free!!! Agretti is not easily found but worth getting when you can!!
Ingredients
  • 3 Tablespoon organic extra virgin oilve oil
  • 3 garlic cloves, sliced thin
  • zest and juice of 1 organic lemon
  • 1 bunch agretti
  • 2 large zucchini for the live pasta
Instructions
  1. Rinse and dry the agretti, then remove all tough stems and chop into 1" pieces
  2. In a nonstick pan heat the olive oil with the garlic slices.
  3. Cook until garlic turns brown but not burnt.
  4. Add the agretti and cook stirring for 5 minutes.
  5. After turning off the fire, add lemon juice and stir well.
  6. In the meantime spiral or grate the zucchini to make your "noodles". ( I like my noodles raw, but you can briefly saute them in olive oil if you prefer).
  7. Divide the zucchini in 2 plates.
  8. Add the agretti on top.
  9. Top with the lemon zest and serve immediately!
  10. Add the lemon zest

agretti plated 2TrombettaAgretti platedagretti closeupAglio

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Comments 8

  1. Rosy says:

    Oh my God, that looks and sounds awesome! Thank you.
    Love Rosy

    • wholefoodviv says:

      Thank you Rosy!! It was tasty and refreshing!! A good summer dish!

    • The Nourished Caveman says:

      Thank you for featuring my recipe, Rebecca!

  2. Hi Vivica, I just wanted to let you know I featured this recipe in my Low Carb Gluten-free Zucchini Recipes roundup. I hope you’ll get some visits coming your way!

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