how do you like it. thin-thin, so that such ribbons turn out so green garlic sause. is really good. if it remains a little crispy, because, well, you and i even made zucchini carpaccio, in general, in principle, but you can even eat it raw. it's certainly not a cucumber. well, such a minimal heat treatment is quite enough a little bit of salt here. you don’t need to pepper, you can add a little quarantine hot pepper, but don’t add black pepper, because zucchini, like cabbage, don’t really like black pepper. i remind you that we cook pasta exactly for one minute less than specified before packaging. and by the way, another plus of hard pasta. now, if we suddenly missed this minute, nothing terrible would happen, because such a fast is much more difficult to digest than a regular one, togliatti or fettuccine, italy of the line, in general. this is a long linguine pasta. oh, and spaghetti of course , but perfect. here for such sauces, but with such stripes you see vegetable ones. look how beautiful and the beans are happy to connect with such a long ribbon fettuccine. b