Zucchini-Pilz Linguini mit gerösteten Sonnenblumenkernen (a la Max)

für 2

1/2 zwiebel, in feine würfel geschnitten | 2 knoblauchzehen, mit dem messer angedrückt | 1 zucchini, mit dem sparschäler zu dünnen streifen verarbeitet | 250 g champignons, in kleine würfel geschnitten | chili | thymian | 1 zitrone, saft | 1 schuss sekt oder weisswein | 1 schuss sahne | 1 handvoll sonnenblumenkerne | 200 g linguini | parmesan, frisch gerieben


die linguini al dente kochen. in einer grillpfanne zuerst die sonnenblumenkerne anrösten und anschliessend aus der pfanne nehmen, dann die zwiebel in etwas olivenöl andünsten, aus der pfanne nehmen, nun die zucchini mit den knoblauchzehen anbraten und mit pfeffer, salz, zitronensaft und einer prise chili abschmecken, aus der pfanne nehmen, die knoblauchzehen bleiben drin und die champignons kommen dazu, schön anbraten und ebenfalls mit salz, pfeffer, chili, thymian und zitronensaft abschmecken. das ganze mit einem schuss sekt ablöschen, sobald dieser verkocht ist die zwiebeln und die zucchini wieder mit in die pfanne geben, einen schuss sahne dazu und etwas köcheln lassen. die linguini auf den tellern verteilen, die zucchini-pilz mischung darüber geben und mit den gerösteten sonnenblumenkernen und parmesan bestreut servieren. leecker!!!

sf | 28.9.2010 | 20 Kommentare

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