My favorite pasta is the one topped with an enveloping and creamy sauce… but not necessarily too heavy! Zucchini and Parmigiano combined with paccheri pasta will conquer your heart, without making you feel guilty!
Looking for a delicious but also healthy first course? Here you are served!
SERVES 4 PEOPLE
READY IN 20’
4 medium zucchini
2 tablespoons extra virgin olive oil
1 piece sliced onion
1 pinch of salt
Water and coarse salt to taste
14 oz paccheri pasta
2 tablespoons Parmigiano Reggiano
STEP 1: MAKE THE ZUCCHINI CREAM
Cut the zucchini into small cubes
Put onion and oil in a non-stick pan and brown for 1 minute,
now add zucchini and a little salt,
cook for 10-15 minutes covering with a lid (they must become very soft, add a tablespoon of boiling water if needed).
Now blend the courgettes to obtain a velvety cream.
STEP 2: COOK PASTA
In boiling salted water (the correct ratio provides 1 liter of water per pound of pasta and 12 g of salt per liter of water), cook paccheri and just before drainig them, pick up half a cup of cooking water.
STEP 3: COMBINE
Place zucchini cream in a pan, add paccheri, ½ glass of pasta cooking water and Parigiano and cook just long enough to thicken.
#getBready &enjoy your meal