For the love of pasta


My favorite food in the wide world is Italian food. #italiansdoitbetter as they say. I admit, I’m a carb-loving-pasta-devouring lady. Even though I try not to make it a daily treat, I usually go for a good pasta dish during the weekend. Last weekend the boyfriend and I made up this great combo. So who am I not to share it with you guys? Is it healthy? Not so much. Is it too good to be true? Damn right it is!

You’ll need (serves two people, about 566kcal pp):

  • 200g Fettuchini or Tagliatelli
  • Zucchini
  • small asparagus (or use large once and chop them up
  • 200g of shrimp
  • 2 garlic cloves
  • 3 tablespoons of olive oil
  • salt and pepper
  • Kurkuma


Start by cooking some water in a pan with salt for the pasta. Add the pasta when the water starts to boil and follow the packages’ directions for the length of time it needs to cook. Usually all it takes is about 6 minutes for an al dente taste. You might know the old trick: throw a pasta against the wall, if it sticks: you’re ready! 🙂

While your water is cooking – so before you add pasta to the boiling water – you can prepare the rest of the recipe. For the ‘marinade’ just put three tablespoons of extra virgin olive oil in a bowl and add the two garlic cloves (peeled and mashed). And put it aside for a while.

Start by slicing up the zucchini lengthwise. As thinly as possible. After, use a small brush to smear the zucchini slices with your garlic oil. (we don’t own a brush ourselves. Yet. 😉 So I used a spoon. Not quite as handy, but it does the trick) Meanwhile preheat a grill and grill the zucchini slices for a few minutes on each side. You don’t need to add any fat like butter or olive oil to the grill because of the marinade.

Heat another pan and start baking those shrimp. About two or three minutes on each side. Season them with salt and pepper and a pinch of Kurkuma.

Meanwhile cut your asparagus in two pieces and add them to your grill (if you have regular sized asparagus, cut them in four). They don’t need to grill as long as the zucchini. You’ll want them still crunchy, not overcooked (or ‘overgrilled’, as would be a more suitable  word here).

All there’s left to do now is to dress your plate as pretty as I did 😉 and enjoy this quick and easy recipe. (if you want some more sauce, just make a little extra marinade and add it to your pasta in the end)

*Oh, and you might want to eat this with a glass of white wine on the side.

Bon appetit!

xo, Kirsten


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