Another cold day. I was coming home from my errands wondering what to cook to have lunch ready in less than half an hour for my hungry Ds, and I noticed my lovely thyme.
In our garden there are different fresh erbs (in season): sage, rosemary, chives, laurel, arugula (that is roquette or rucola), lemon balm (melissa in italian), alecost (St. Peter's erb in italian, used in omelette), but the one I prefer is thyme. I find it perfect with zucchini: there are no leftovers when I cook zucchini with thyme.
So I decided we would had
ZUCCHINI & SHRIMPS PASTA/RICE
Zucchini, thyme, shrimps (I used the frozen ones) and pasta or rice. I used those rice noodles, but almost everything else works fine.
- slice the zucchini, put in a big pan with oil, fresh thyme and a pich of salt. Put a lid on it and forget it on low heat. They should not fry, but simmer in their own juice till tender
- put the rice noodle in fresh water according to the directions on the packaging, or cook the pasta/rice to the point
- put the shrimps in boiling water for 2 minutes and than drain
- when zucchini are done put in their pan the shrimps and after a while the noodles/pasta/rice and stir for a while
- if you want you can and some soya sauce. I didn't because it's not gluten-free