Ingredients
200g pasta
3 courgettes
1 shallot
100g mortadella
parsley
Preparation
Put a saucepan with plenty of salted water on the stove and bring to a boil. Wash the courgettes and cut them into thin slices; peel the shallot and slice it thinly.
In a pan, fry the shallot with a thin layer of extra virgin olive oil then add the courgettes and brown for 5 minutes. Add salt and cook for another 2 minutes then blend with a few parsley leaves.
Chop the mortadella with a knife. Chop a few parsley leaves.
As soon as the water boils, cook the pasta. Drain it al dente keeping a ladle of water aside and pass it back into the zucchini pan by combining the cream and a drizzle of extra virgin olive oil. Mix well and add a little water to make a smooth sauce.
Turn off the heat, add the chopped mortadella and parsley and serve with a sprinkling of pepper.