Garganelli with shallot and zucchini

03672 GARGANELLI with ZUCCHINI and SCALLIONS INGREDIENTS 4 PEOPLE 320 g garganelli, 2 2 shallots, Zucchini, 1 dl of red wine, 50 g butter, 1 tablespoon of chopped parsley, meat broth, salt and pepper.

Preparation and cooking time: 10 minutes Fix: minimal procedure In a large skillet melt the butter without taking too much color.

Add the shallots, peeled and sliced thinly, and let them cook for a few seconds in rather lively flame.

Add the red wine, lower the heat and leave to soften.

Check the courgettes, so prepared, fried shallots, diluted with a ladle of hot broth and simmer the preparation over low heat for a few minutes.

Place over heat a pan with water and add salt when it has reached the boiling point.

Plunge the garganelli pasta and drain them al dente.

Try the vegetable seasoning and add salt and pepper, turn up the flame, add the garganelli and let them jump for a while because you insaporiscano turning them until they evenly.

Spolverizzateli of chopped parsley, transfer it in individual plates, garnish as desired and serve at the table.