Bucatini with mint
Instructions
After washing and popped the courgettes cut into thin slices.
Fry the garlic in oil and butter, then add the zucchini in the pan.
Add salt, pepatele and finally sprinkle of chopped Mint.
While the zucchini bake, boil the bucatini in boiling salted water.
Al dente drain and pour into a terrinetta.
Add the beaten egg with grated pecorino and parmigiano and stir well.
Flavoured bucatini with courgettes, spolverizzateli grated cheese and serve decorated with fresh mint leaves.
Ingredients and dosing for 6 persons
- 500 g of type pasta bucatini
- 500 G = = Zucchini
- 1 egg
- 50 g of grated pecorino cheese
- 50 g of grated parmesan cheese
- 1 clove of garlic
- 1 sprig of mint
- 2 tablespoons of olive oil extra virgin
- 20 g of butter
- Salt
- Pepper