Penne in the Nerano Style
Ingredients:
- 3/4 lb Rummo Penne Lisce N° 59
- 4 medium zucchini
- 1 garlic clove
- 3 Tbsp extra virgin olive oil
- Parmesan, for grating
Directions:
Slice the zucchini into thin rounds. Crush the garlic and remove skin. Sauté the garlic in the olive oil. Add the zucchini rounds and sauté a few minutes more. Bring water to a boil in an ample pot, add salt. Cook the Penne Lisce for 10 minutes. Drain and toss into the sauté pan with the zucchini. (Add a cup of the water from the pasta if you wish.) Sprinkle with grated parmesan and serve. Buon appetito.
