Pasta with Zucchini and Provola Cheese
Description
Here’s an idea for an easy-to-make first course, perfect for a quick lunch: pasta with zucchini and provola cheese. You’ll need just a few ingredients to get a delicious result full of flavor. To give it an extra touch, you can enrich the recipe with some champignon or fresh porcini mushrooms.
Ingredients
to recalculate the ingredient amounts
- Arborea Smoked Provoletta 200 g
- Penne rigate (ridged penne pasta) 320 g
- Genoese courgettes 4
- Arborea Gran Campidano q.b.
- Clove of garlic 1
- Extra virgin olive oil q.b.
- Salt q.b.
- Pepper q.b.
Instructions
- 1 To start, wash and trim the zucchini, slice them into rounds, and sauté them in a pan with a drizzle of oil and a clove of garlic. Add salt only once they’re fully cooked, grind in some fresh pepper, and remove from the heat.
- 2 Preheat the oven to 180°C (350°F) and, in the meantime, cook the penne in plenty of salted water. Drain the pasta while it’s still very al dente and toss it for a minute with the vegetables and a ladle of cooking water, then transfer the pasta to a baking dish.
- 3 Add the smoked Provoletta cheese cut into cubes, a generous sprinkle of Gran Campidano cheese, and bake under the grill until golden brown — your pasta is ready to be served!
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