Orecchiette Pasta with Zucchini & Provolone cheese

SERVE 2

• 1 cup (200 grams) of Rummo Orecchiette
• 3 tablespoon of Redoro Extra Virgin Olive Oil
• 1/2 Fattorie Cremona Spicy Provolone
• 3 Zucchini cut in rounds
• Salt & Pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Orecchiette pasta and cook according to the package directions.
2. In the meantime heat 3 tablespoon olive oil in a large skillet over low-medium heat with a garlic clove and let it brown for 1 minute.
3. Then add the chopped zucchini (we liked rounds but you can cut the zucchini in the way you enjoy them the most!), a sprinkle of salt & pepper and let them cook covered for 10minutes then uncovered for about other 10minutes.
4. When the pasta is ready, drain it and add it to the pan together with the Provolone cut in small cubes.
5. Stir everything together until the provolone melts a bit then serve and enjoy!