Ingredients for 4 people
- 600 g of Armando smooth penne
- 8 Roman courgettes
- 30 g of basil
- 2 cloves of garlic
- 500 ml of milk
- 50 g of flour
- 50 g of butter
- 120 g of provolone del Monaco
Slice the zucchini into rounds and cook them in a pan with oil and garlic. Once ready, blend them with the basil, but set aside a few for plating.
Meanwhile, prepare the provolone cream: melt the butter in a saucepan over low heat, add the flour, and whisk for a couple of minutes, then add the milk (at room temperature) and whisk for another 5-6 minutes. Add the finely grated provolone del Monaco, stir, and turn off the heat.
Cook the pasta, drain it al dente, and toss it in the pan with the zucchini cream, adding a little of the cooking water.
Plate, add the courgettes you had set aside and finish with a generous spoonful of fondue.
Enjoy your meal!
