Ingredients for 4 servings
- 360g Gragnano Spaghetti IGP
- 1 kg zucchini
- 50g Parmigiano Reggiano cheese
- 50g Provolone del Monaco DOP cheese
- 30g Pecorino Romano cheese
- Basil and mint to taste
- EVO oil to taste
- Salt and pepper to taste
Directions
Cut the zucchini into slices and fry them in a pan with a plenty of EVO oil
Drain and set aside. Cook your Spaghetti in a planty of salted water and drain al dente
Stir the pasta with zucchini, grated cheeses, basil, mint and, if necessary, add a ladle of pasta cooking water
Season with salt and pepper then serve.
