It may well be true that one swallow does not primavara, but it certainly does a mosquito summer! I won the first three bites of the mosquito season! And vaiiii! Among scratched the calf, an ankle, an arm was born this dish refreshing and detoxifying, a real cure to purify the body in anticipation of the boiling summer. It 'a dish that makes me think of holidays, my childhood summers spent at her grandparents' house in Calabria, the scent of fresh garden vegetables, and thundered to his grandmother who was playing in the garden: A wash maniiiii! And what was more often on the table?? VAIANEDDA, ​​or spaghetti and green beans to coral, a variety of beans 'transgenic' or at least very small in comparison to those we are accustomed us in Puglia, but dressed as follows.

Ingredients for 4 people:
300 grams of spaghetti
2 medium zucchini
1 medium potato
500 grams of green beans
40 grams ricotta marzotica
For the sauce:
600 g red tomatoes
extra virgin olive oil to taste
a clove of garlic
2-3 leaves of basil
salt to taste
Procedure:
Prepare a light sauce: sauté a little chopped garlic in 2 tablespoons of olive oil, add diced San Marzano tomatoes, some basil leaves and salt to taste. and cook for 15-20 min. Clean the beans estremità.Lavate depriving them of the zucchini and cut into chunks and potatoes. Proceed with cooking vegetables: get a large pot and as long spaghetti and vegetables should be cooked all together. Fill the pot 3/4 full of water and bring to a boil. So salty and dipped for the first beans. After 5 minutes add the zucchini and potatoes. When the water resumes boiling, add the spaghetti. As soon as the spaghetti, and then all the vegetables are cooked, drain and impiattate condendo tomato sauce with fresh ricotta and a handful of marzotica.

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