Lumachine with courgettes, carrots and parmesan cream

Ingredients for 4 people:

• 380 g of Di Martino Lumachine
• 500 g of zucchini
• 1 onion
• 400 g of carrots
• 1/2 glass of skimmed milk
• 50 g of Parmigiano Reggiano
• 4 tablespoons of extra virgin olive oil
• Basil to taste
• Salt to taste

Method:

1. Pour the oil into a pan and lightly brown the diced onion.
   
   
2. Add the courgettes cut into cubes and cook for 15 minutes over high heat, adding a little hot water.
   
   
3. Blend the courgettes in a blender, adding the basil leaves and a pinch of salt and set aside.
   
   
4. Cook the sliced carrots in lightly salted boiling water.
   
   
5. Blend the carrots in the blender until creamy and set aside.
   
   
6. Cook the pasta and drain it al dente, keeping part of the cooking water.
   
   
7. Pour the drained pasta into a pan and mix it with the grated cheese and a few ladles of cooking water until you get a creamy consistency.
   
   
8. Serve with pastry rings of different sizes creating concentric circles: pour the zucchini cream first and the carrot cream in the center on each plate.
   
   
9. Finally add a ladle of pasta to the center of the plate. Serve immediately