Summary

Ingredients

• 500 g pasta, small ones (e.. Farfalle)
• Salt water
• 1 zucchini
• 300 g mushrooms, fresh
• 250 g tomato (s) (date tomatoes)
• 100 g cream cheese
• 0.75 ¾ Glass pesto rosso
• Balsamic vinegar

Print Recipe Pin Recipe

Instructions

1. Cook the noodles in salted water until they are al dente. In the meantime, wash and clean the zucchini, mushrooms and tomatoes and cut into cubes or slices.
2. Fry the vegetables one after the other in a pan, do not let them get too brown. Deglaze with a dash of balsamic vinegar, then let the cream cheese melt in the pan.
3. Add the pesto, then fold in the pasta and serve sprinkled with parmesan.