3/4 lb Rummo Penne Lisce N° 59
4 medium zucchini
1 garlic clove
3 Tbsp extra virgin olive oil
Parmesan, for grating


Slice the zucchini into thin rounds. Crush the garlic and
remove skin. Sauté the garlic in the olive oil. Add the
zucchini rounds and sauté a few minutes more. Bring
water to a boil in an ample pot, add salt. Cook the Penne
Lisce for 10 minutes. Drain and toss into the sauté pan
with the zucchini. (Add a cup of the water from the
pasta if you wish.) Sprinkle with grated parmesan
and serve. Buon appetito.