Pasta with cream of courgettes and Philadelphia
Procedure
- 200g Pasta
- Zuchinis
- Fresh spring onion
- Extra virgin olive oil
- Sale
- Baby
- Vegetable broth
- 4 mint leaves (optional)
- 2 generous tablespoons of Philadelphia
- 4 tablespoons grated Parmesan cheese
- Wash, dry, and dice the zucchini; also roughly chop the spring onion. In a pan, sauté in a drizzle of olive oil...
- Wash, dry, and dice the zucchini; also roughly chop the spring onion. In a pan, sauté in a drizzle of olive oil...
- Wash, dry, and dice the zucchini; also roughly chop the spring onion. In a pan, sauté in a drizzle of olive oil...
- Wash, dry, and dice the zucchini; also roughly chop the spring onion. In a pan, sauté in a drizzle of olive oil...
- Wash, dry, and dice the zucchini; also roughly chop the spring onion. In a pan, sauté in a drizzle of olive oil...
- Wash, dry, and dice the zucchini; also roughly chop the spring onion. In a pan, sauté in a drizzle of olive oil...
- Wash, dry, and dice the zucchini; also roughly chop the spring onion. In a pan, sauté in a drizzle of olive oil...
Wash, dry, and dice the courgettes; also roughly chop the spring onion.
In a pan, sauté the spring onion and courgettes in a drizzle of oil; then add a pinch of salt, pepper, and vegetable stock (about 2 small ladles) and cover with a lid.
Leave to cook until the courgettes have softened and the broth has evaporated.
Meanwhile, bring some salted water to the boil and cook the pasta.
Once cooked, blend the courgettes with a drizzle of oil, a pinch of pepper, the Parmesan cheese, and the mint leaves using an immersion blender until you obtain a smooth cream.
Drain the pasta and season it with the cream; finally, add the Philadelphia and mix everything well.
Finally, garnish with a drizzle of raw oil and a sprinkle of pepper to taste. Enjoy your meal.
