Who said that, in order to eat healthy, you need to give up taste? And who said that you need to spend hours in the kitchen to eat tasty? Here is a really delicious recipe, I think one of my favorites, penne with shrimps and zucchini, creamy at the right point and where the flavors mixed together and are enhanced by each other. This pasta is satiating, nutritious, rich in fiber and unsaturated fatty acids, light, as it is not prepared with butter and cow’s cream, and, thanks to the final ground of black pepper, also with precious anti-inflammatory and antioxidant substances.
320 grams of short durum wheat pasta
150 grams of peeled shrimps
2 tablespoons of plant based cream of rice or soy (it is important that it does not contain hydrogenated fats but only water, rice or soy, a vegetable oil, usually sunflower oil, salt and a thickener, such as carob flour)
Extra virgin olive oil
Clean and cut the zucchini into fine slices. Then, chop the shallots and brown them in a pan with a drizzle of oil. Add the zucchini and a pinch of finely ground sea salt, cook for a couple of minutes, stirring often. Add the shrimps and cook for 5 minutes with the lid closed. Finally, add the cream as well, mix and cook for a minute. Remove from the heat. Boil the pasta in abundant salted water and drain it al dente. Pour the pasta into the pan with the shrimp and zucchini sauce, mix and cook for a minute. Serve with a generous grind of black pepper.