Penne Lisce N°59

in the Nerano Style

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360 g Rummo Penne Lisce N°59
4 medium zucchini
1 garlic clove
45 ml 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.