A quick, tasty, and creamy first course... Try it now!
- 320 g of Armando tortiglioni
- 2 courgettes
- Half a pack of feta
- Fresh basil to taste
- Extra virgin olive oil to taste
First, dice the courgette and place it in a small baking dish with the feta and a few basil leaves. Drizzle with extra virgin olive oil and bake for 8-10 minutes at 170°C (340°F).
Once the cooking time is up, mix the ingredients well to obtain a creamy mixture (also excellent for seasoning bruschetta).
At this point, cook the pasta and drain it al dente: remember to set aside a glass of the pasta cooking water to use if the sauce turns out too thick.
Combine the feta and zucchini cream with the pasta and serve, garnishing with a few fresh basil leaves. This dish is also excellent served cold!
Enjoy your meal!
