Rye Pasta with Zucchini, Peas, and Anchovies
40 min
Medium
2 servings
🥒
0.47 l
Yellow Zucchini
🍶
30 ml
Olive Oil
🧄
2 cloves
Garlic
🌶️
5 ml
Gochugaru
🐟
1 can
Tinned Anchovies
🌱
1 handful
Peas
🍝
0.45 kg
Rye Pasta
🧂
5 ml
Black Pepper
🌱
1 handful
Celery Leaves
Preparation Steps
Step 1/4
Chop the zucchini and simmer in olive oil with garlic, gochugaru, and anchovies.
Step 2/4
Toss in peas in the last minute of cooking.
Step 3/4
Serve over homemade rye pasta.
Step 4/4
Top with black pepper, more gochugaru, and celery leaves.
Composition
Ingredients
Types
Vegetables, Condiments, Spices, Fish, Grains
Ingredients
Yellow zucchini, Olive oil, Garlic, Gochugaru, Tinned anchovies, Peas, Rye pasta, Black pepper, Celery leaves
Allergens
Fish, Gluten
Dietetics
Dietary regimen
Pescetarian
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
30 minutes
Cooking
10 minutes
Overall
40 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
knife, pan, rolling pin
Appliances
stove
Type
Type
Type Of Dish
Main Course
Occasions
Dinner
Origin
Source
Platform
to inform
Original Creator
to inform
Origin
Cuisine
Asian
Geographic
to inform
Various
Aspect
Texture
Chewy
Flavors
Salty, Spicy
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours (covered), fridge : 3 days (covered), freezer : 1 month (airtight container)