Casarecce Pasta with Zucchini & Pecorino

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Casarecce
• 4 tablespoons of Redoro Extra Vigin Olive Oil
• About 3 zucchini cut in small cubes
• Lots of Pecorino cheese
• Sea salt & fresh grounded pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Casarecce pasta and cook according to the package directions.
2. In a large skillet heat the extra virgin olive oil for about 1 minute then add the zucchini and let them fry for about 15 minutes at medium heat, covered for the last 5 minutes. Add a sprinkle of salt.
3. In the mean time, take a bowl and grate a handful of pecorino cheese, add a couple spoons of cooking pasta water and mix until the pecorino becomes creamier.
4. When the zucchini and the pasta are ready, mix them together in the large skillet adding 1/3 cup of cooking water and turning the heat on high for just a few minutes.
5. Last add the pecorino cream and stir everything vigorously.
6. Serve sprinkling some fresh grounded pepper!