How to cook vegetables and zucchini?
The right cooking of the vegetables is fast, but not too aggressive with heat: therefore using a moderate flame, a pinch of salt that allows the vegetables to gradually release their water, and a drizzle of oil are the essential elements. Note that adding other liquids to speed up the process can give a "boiled" effect, spoiling the consistency and diluting the flavours. Keep in mind that the zucchini contains 94% water and the asparagus 91%. Finally, let's not forget that starch - and not oil! - is the best ally of a well whipped pasta. Drain the dough very al dente and finish cooking together with the vegetables with a drop of boiling water to ensure a creamy dish that is well cooked without the need to add more fat, to the delight of the palate and the waistline.
Finally, the aromas: organic lemon zest and freshly grated ginger to finish off, give a touch of acidity, which is inevitable in any successful recipe that is respected to complement the other vitamins and other beneficial substances. In particular, 10-30 grams of ginger can: improve digestion and blood circulation, accelerate metabolism, act as a painkiller and antinausea, support immune defences, keep at bay blood sugar levels and the accumulation of bad cholesterol. The final touch is basil which is perfectly combined with zucchini and its special essential oils, which the alchemists of antiquity even thought could positively influence mind and spirit and immediately bring joy, as if by magic. And how can we not believe them? After all, "life is a combination of magic and pasta", the words of Federico Fellini.