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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!

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 2

Trombetta Agretti plated agretti closeup Aglio

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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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