FRIJE

Instructions

• 1.   Cut the zucchini into thin half-round slices.
  In a sauté pan, heat a drizzle of olive oil over medium-high heat and sauté the zucchini for about 5 minutes.
  
  After 5 minutes, add the spaetzle and continue cooking for an additional 5 minutes. Season with salt and pepper.
  Once cooked, transfer them to a plate to cool.
• 2.   While the zucchini and spaetzle are cooking, prepare the pesto:
  In a blender, add the minced or pressed garlic, basil leaves, Parmesan cheese, olive oil, and water.
  
  Season with salt and pepper. Blend everything together. Add a little more water if you prefer a thinner pesto.
• 3.   In a salad bowl, pour the olive oil and vinegar. Season with salt and pepper and mix well to obtain a vinaigrette.
  
  Peel and grate the carrot.
  Cut the cherry tomatoes in half.
  
  Once cooked and cooled, add the zucchini and spaetzle. Drizzle with basil pesto just before serving.

Nutritional information *