“Pennette” means little penne pasta in italian. For this recipe I used the “grano duro” (course grain) pennette pasta from Barilla.
The dish is inspired by spring and by the fact that I have got some fresh garden green onions from my father.
- Pennette pasta (or use whatever shape you like);
- 3-5 tablespoons olive oil;
- 3-5 green onions;
- 1 clove garlic;
- 1 small or ½ big zucchini;
- ½ cup cooking heavy cream;
- a cup of parmesan cheese;
- salt, pepper, fresh parsley.
HOW TO MAKE:
Boil pasta in a lot of salted water (rolling boil). In the mean time prepare a pan with the olive oil on high heat. Slice the zucchini into finger thick slices and start frying them in the oil. After aprox. 5 minutes chop up the onions and throw them in, along with the sliced or crushed garlic clove. Turn the heat to medium or low. Sote the veggies for another few minutes, then poor in the cooking cream and bring to a boil.
Immediately throw in the pasta, after you’ve drained it (do not wash it, unless you absolutely don’t want the salt or you must stop the cooking process of the pasta). Stir well and let the pasta absorb the cream and scented oil sauce. If it gets too dry, feel free to add a few spoons of the pasta water. Season with the salt and pepper. Go easy on the salt (pasta is already salty). Chop the fresh parsley and add. Add the grated parmesan cheese. Stir and serve immediately.
For best results use heated plates and add some more parmesan cheese and parsley to each serving. Enjoy!