Penne with zucchini and tomatoes
Instructions
Puree garlic with herbs, pine nuts, a little oil and a pinch of salt, then add to cheese mixture and the oil necessary to obtain a creamy smooth enough.
Scalded tomatoes for one minute in boiling water, Peel and give them the seeds and cut into cubes the pulp, which will drain in a colander for 15 minutes.
Boil the pasta in plenty of boiling salted water.
Meanwhile, Peel the zucchini, coarsely chop and sauté them lively flame with a little olive oil.
Finally, drain the pasta and let it skip into the pan with Zucchini.
Away from the fire, add the herbs and cream possibly still a little olive oil, supplemented with diced tomatoes and serve.
Ingredients and dosing for 4 persons
- 350 g of type pasta penne rigate
- 300 g of zucchini
- 30 g of mixed herbs (basil, marjoram, parsley and mint)
- 2 tomatoes mature sodi
- 1 clove of fresh garlic
- 1 tablespoon of pine nuts
- 3 tablespoons of grated parmesan cheese
- Olive oil extra virgin
- Salt