Penne with zucchini is a simple but flavorful first course. The zucchini are sautéed in a pan with shallot, olive oil and butter, then combined with the pasta al dente. A generous sprinkling of grated Parmesan and a touch of chopped fresh marjoram complete this delightfully aromatic dish.
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In a wide, shallow pan, heat the oil and butter over low heat, then flavor with the zucchini cut into not too thin rounds
After fifteen minutes add the marjoram and adjust the salt
In a pot bring the water to a boil, salt it and cook the pennette in it
Drain them al dente and pour them into the pan with the zucchini
Mix and serve with grated cheese on the side
Pan
Kettle
Grater
Italia, Lazio
| Energy (kcal) | 232.08 |
| Carbohydrates (g) | 35.75 |
| of which Sugars (g) | 2.71 |
| Fat (g) | 5.84 |
| of which Saturates (g) | 3.15 |
| Protein (g) | 8.55 |
| Fiber (g) | 2.12 |
| Sale (g) | 0.09 |
