Tagliatelle with Zucchini

SERVE 2

•   1 cup (200 grams) of Pasta Cuomo Tagliatelle
•   3 tablespoon of Zucchi Extra Virgin Olive Oil
•   1/3 white onion cut in small small pieces
•   3 or 4 zucchini cut in rounds
•   Lots of fresh basil
•   Salt & Pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Tagliatelle pasta and cook according to the package directions.
2. In the meantime heat 3 tablespoons evoo in a large skillet over low-medium heat with the onion.
3. When the onion has soften, 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 uncovered for 10minutes then covered for about other 10minutes.
4. When the pasta is ready, drain it and add it to the pan with a tablespoon of cooking water and as many basil leaves as you like!
5. Mix and serve!

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