Pasta is great for vegetarians and those who want to reduce the consumption of meat! It’s hard to go wrong with a good sauce paired with spinach, eggplant, zucchini, funghi or whatever your imagination can think of!
My great friend Carol (yes, Carol as well! 🙂 sent this recipe to close the festival of recipes this month. Thank you, Carol, and bon apetit for all!
Penne with zucchini and rosé sauce
500 g of penne pasta al dente
2 zucchini sliced
1 can of milk cream
2 tomatoes peeled and seeded
1 clove garlic, minced
1 / 2 cup chopped basil
black pepper to taste
1 shallow tablespoon of butter
In a saucepan melt the butter and saute garlic until golden, then place the zucchini and the tomato, pepper and salt to taste. When the zucchini is tender (without breaking), turn the fire off and place the milk cream, basil, and finally the pasta, already cooked and drained.
The sauce should be creamy not to let the pasta too dry, if necessary add more cream.
(As you can see, I did mine without penne, but with a spinach green talharini. It was also very good and gave it a beautiful composition of colors!)