Pennoni with cherry tomatoes and creamed courgettes
Procedure
- Olive oil
- 1 clove garlic
- Zuchinis
- Sale
- Water
- 200g Garofalo Pennoni Pasta
- 2 tablespoons Parmesan cheese
- 3 basil leaves
- 300 g Tomatoes
- Oregano
- Fill a saucepan with water and place it on the stove. Combine in a pan: two chopped zucchini, a clove of garlic, a drizzle of oil, half a cup...
- Fill a saucepan with water and place it on the stove. Combine in a pan: two chopped zucchini, a clove of garlic, a drizzle of oil, half a cup...
- Fill a saucepan with water and place it on the stove. Combine in a pan: two chopped zucchini, a clove of garlic, a drizzle of oil, half a cup...
- Fill a saucepan with water and place it on the stove. Combine in a pan: two chopped zucchini, a clove of garlic, a drizzle of oil, half a cup...
- Fill a saucepan with water and place it on the stove. Combine in a pan: two chopped zucchini, a clove of garlic, a drizzle of oil, half a cup...
- Fill a saucepan with water and place it on the stove. Combine in a pan: two chopped zucchini, a clove of garlic, a drizzle of oil, half a cup...
We fill a saucepan with water and put it on the stove.
In a pan, combine two chopped zucchini, a clove of garlic, a drizzle of oil, half a glass of water, and a pinch of salt. Stir well and cook over low heat for 10-15 minutes, covered.
Meanwhile, when the water in the saucepan starts to boil, add the coarse salt (or fine salt depending on your preference) and throw in 200g of Garofalo Pennoni Pasta.
Once the courgettes are ready, blend them in a bowl with the parmesan, basil, and a drop of cooking water.
In the same pan where we cooked the courgettes, add a drizzle of oil, the halved cherry tomatoes and sauté them for 7-8 minutes with salt and oregano.
Once the pasta is ready, add it to the cherry tomatoes, along with the zucchini cream. Stir everything together over low heat for 1-2 minutes, and it's ready. Enjoy!
