In Small dishes in balance on TF1, Laurent Mariotte shares many simple, quick and effective cooking recipes. Something to delight your guests without spending hours behind the stove. And this time he decided to prepare a new seasonal recipe.
After his tasty spring quiche with green asparagus and his recipe for spring Piedmontese salad, he suggests making penne with artichokes and zucchini. A very easy recipe with seasonal products that can delight the whole family. And Laurent Mariotte also gives an anti-waste tip : keep the artichoke leaves to prepare a broth. He specifies that it is excellent for the liver. Roll up your sleeves and put on your apron!
The recipe for penne with artichokes and zucchini
For 6 persons
Ingredients :
- 500g penne
- 6 poivrade artichokes
- 3 thin zucchini
- 50 g Parmesan cheese
- Olive oil
- 50g butter
- 1 lemon
- 3 cloves of garlic
- Fine gray salt
- Ground pepper
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The preparation :
Plunge the penne into a large pot of salted boiling water and cook for the time indicated on the package.
Lightly peel the artichokes then turn them with a knife.
Shorten the tail and the tip, cut them in 4 and lemon them.
Wash the courgettes and cut them into sections, then into 4 or 6 depending on the size.
Peel and mince the garlic.
Pour olive oil into a large skillet with high sides. Add the garlic, fry for 1 minute then discard the artichoke quarters.
Stir, salt, pepper and cook for 2 to 3 minutes.
Add the zucchini and stir.
Pour a ladle of cooking water into the pan, stir and add the butter. Link it all.
Drain the penne, pour them into the pan and mix them with the vegetables.
Arrange in a hollow dish, zest lemon on top and grate the Parmesan.
There you go, all you have to do is enjoy!
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