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Wash zucchini and cut with a peeler into thin strips.
Wash and drain arugula. Peel garlic and cut into fine strips. Rinse
shrimps and pat dry.
Boil penne in salted water al dente.
Heat oil in a large skillet, sauté shrimps 1 minute over high heat add
garlic and zucchini and fry 1 minute. Stir in 2 tbsp. lemon juice and
some thyme.
Drain penne drain and return to the pot. Add rucola and zucchini-prawns
mix with the soup and heat for 2 minutes, stirring.
Season with salt and chili. |
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