gluten free spaghetti with zucchini and cuttlefish

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Ingredients:
  • 1 pack of Spaghetti gluten free “Lo Scoiattolo”
  • 4 cuttlefish
  • 2 zucchini
  • 1 piece of garlic
  • white wine
  • extra virgin olive oil
  • salt
  • white pepper
  • parsil
Preparation:
Wash and cut zucchini, the julienne way, using only the green part and not the inside part of the zucchini. Wash the cuttlefish and cut them into small stripes. Put some oil in a pan and cook the garlic, than take it out and add the cuttlefish. Cook them for 2 minutes and then add wine. Put also the zucchini in the pan and mix it all. Add salt and pepper and cook spaghetti directly into the pan adding a glass of water. Finish the dish with some parsil and enjoy!
Cooking time:
10 minutes
Difficulty

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