| Penne with zucchini and buffalo mozzarella |
| 500 g | penne |
| 600 g | small zucchini, sliced into thinnish circles |
| 3 cloves | garlic, crushed |
| 200 g | buffalo mozzarella, finely diced or grated |
| 100 g | parmesan, finely grated |
| sea salt and freshly ground black pepper |
| olive oil |
Cook the penne in lots of boiling salted water.
Meanwhile, fry the zucchini and garlic in olive oil with a little sea salt until the zucchini is softened but still dark green.
When the pasta is al dente, drain it and transfer to a large bowl. Mix through the zucchini, mozzarella and parmesan, and drizzle with a little more extra virgin olive oil if it looks like it needs it. Season well with salt and pepper and serve at once.
Serves 4 - 6.
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