Short Booklets with Zucchini – Penne Agli Zucchini

Pasta dishes are always a good idea!

Rinse the zucchini, trim the ends and cut into cubes. Heat 5 tbsp olive oil in a frying pan, add the shallot, zucchini and 1 tbsp Nipitella. Salt and sauté over medium heat for about 20 minutes until soft, stirring occasionally. Mash half of the zucchini with the clear soup and add to the rest repeatedly in the frying pan. Make the pasta “al dente”, drain and toss in the frying pan with the zucchini sauce for a few minutes. Season with the remaining olive oil and pepper, sprinkle with grated Parmesan and a tiny bit of Nipitella and bring to the table.

Allegra Antinori’s wine recommendation: The typical aromas and flavors of the Castello della Sala Sauvignon are a perfect match for the delicate flavor of the zucchini. As an alternative, I recommend enjoying the freshness of Galestro Capsula Viola with it.

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