Summary

Ingredients

• 1 kg zucchini
• 3 tablespoon oil
• 400 g pasta (e.. tortilioni)
• Salt water
• 100 g butter
• 150 g parmesan, freshly rated
• pepper
• some basil for garnish

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Instructions

1. Wash the zucchini and cut into slices without peeling. Heat the oil and bake the courgette slices in portions until golden brown, then keep warm.
2. Cook the pasta in salted water until al dente and drain, but keep 2 - 3 tablespoons of cooking water for the sauce.
3. Cut the butter into pieces and place in a large preheated bowl. Add the cooking water and cheese and stir until it has melted. Add the pasta and finally mix in the warm zucchini. Season with pepper and garnish with a few basil leaves.