Pasta with stroganoff sauce (leftover)

Components

• 120 grams of fettuccine pasta (or another type of long, firm pasta)
• 1 small Italian courgette
• One tea cup of chilled beef stroganoff
• Half a teaspoon of parsley leaves
• 2 tablespoons of extra virgin olive oil
• Add salt and ground pepper as needed to suit your taste.

Ready state

1. Place a medium-sized pan containing approximately 1.5 liters of water on high heat and bring it to a boil.

1. In the meantime, rinse and dry the zucchini and parsley leaves. Remove the ends and slice the zucchini lengthwise down the middle. Add the sausage and set aside. Move the chilled stroganoff to a cutting board and roughly chop the meat strips into cubes.
2. Once the water reaches a boil, stir in half a tablespoon of salt. Put in the noodles and cook them for the duration specified on the package, until they are al dente. While the noodles are cooking, start making the sauce.
3. Place a large, preferably non-stick skillet over medium heat. Once warm, add the water and olive oil, then place the two zucchini halves cut-side down. Cook for approximately 3 minutes until tender.
4. Using a spatula, flip the zucchini and cook the other side for an additional 2 minutes. Season with salt and freshly ground pepper to your preference. Move the zucchini to a serving plate.
5. Maintain the frying pan over medium heat and add the stroganoff—scrape the board thoroughly with a spatula to incorporate all the sauce. Stir only until heated through. Add one baking water shell and blend well. Turn off the heat and stir in the chopped parsley, saving some to garnish.
6. After the noodles are cooked, switch off the heat under the pan. Using tongs, move the noodles to the skillet. Stir thoroughly to coat all the noodles with the sauce. For a thinner sauce, add a bit more boiling water and stir once more.
7. Using a fork to trinch—preferably one with longer prongs—twist a serving of noodles and place it on the plate. Spoon some sauce over the noodles and arrange one half of the grilled zucchini on top. Sprinkle with parsley. Prepare the second plate in the same way and serve immediately.

Starting from the outset

Learn how to get the stanza ready for this recipe.

Purchase only what is necessary.

Store

Tramontina Stainless Steel Cookware Set with Glass Lids

Tramontine Wooden Table

Zwilling, Chief Knife

Staub silicone spatula

Locking clamp, 30.5 cm, Cuisipro

Brinox trenching fork

Tablecloth G Onça measuring 3.20 x 1.50, Acervo Paninha

Set containing 6 shallow plates, Acervo Paninha