Quinoa Rigatoni with Grilled Zucchini and Herbs
Ingredients
- 1 cup rigatoni (or any pasta)
- 1/2 zucchini, thinly sliced
- 1 tablespoon olive oil
- Thyme
- Salt
- Nutmeg
Preparation
Boil the pasta for 8 minutes if you like it al dente and reserve some pasta water.
Slice the zucchini thinly and cook it on a griddle over medium heat.
Mix everything together and serve hot.
Tips
Cilantro is optional and used only for decoration.
