Pasta with zucchini and stracchino

Serves 4

• 11 + 1/4 oz short pasta (such as penne, rigatoni, or fusilloni)

• 2 medium zucchinis

• 7 oz stracchino cheese

• 2 garlic cloves

• Extra virgin olive oil, to taste

• Salt and pepper, to taste

• Grated Parmigiano Reggiano, to taste

• Fresh thyme, to taste

• Wash and dry the zucchinis, then cut them into rounds about 1/4 inch (0.5 cm) thick.

• In a large pan, heat a drizzle of extra virgin olive oil over medium-high heat. Add the whole, crushed garlic cloves, the zucchini slices, and fresh thyme.

• Sauté the zucchini over high heat for 5–7 minutes, until golden and tender. Remove from heat and set aside a handful for garnish.

• Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.

• When the pasta is nearly ready, add a ladle of pasta cooking water to the pan with the zucchini.

• Add the stracchino cheese and stir gently over low heat until it melts into a creamy sauce.

• Drain the pasta and transfer it directly to the pan with the zucchini and cheese sauce.

• Add grated Parmigiano, salt, and pepper to taste. Mix well to combine, adding more pasta water if needed to adjust the consistency.

• Serve the pasta topped with the reserved zucchini slices and a few sprigs of fresh thyme.

Enjoy your meal!