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 can not find Agretti you can make the same zoodles with spinach instead, or even asparagus!!
- 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
- Rinse and dry the agretti, then remove all tough stems and chop into 1" pieces
- In a nonstick pan heat the olive oil with the garlic slices.
- Cook until garlic turns brown but not burnt.
- Add the agretti and cook stirring for 5 minutes.
- After turning off the fire, add lemon juice and stir well.
- 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).
- Divide the zucchini in 2 plates.
- Add the agretti on top.
- Top with the lemon zest and serve immediately!
- Add the lemon zest