Penne Lisce with Courgettes and Pink Pepper

Ingredients

PENNE LISCE N° 40
400 g De Cecco Penne lisce pasta
300 g courgettes – with trimmed ends, washed,
dried and sliced into thin strips
1 white onion – Peeled, and finely chopped
1 small bunch of chives – Washed
1 clove garlic – Peeled and finely chopped
Mint leaves – Washed and delicately dried
4 tbs. of De Cecco extra virgin olive oil
1 spoon of pink pepper granules
Salt

Preparation

Keep aside 2 strips of chives and chop the rest. Place the onion and garlic into a pan with the oil and leave to sweat. At this point add the courgettes, chives, mint leaves, the pink pepper and a pinch of salt and pepper. Fry the ingredients together for 5 or 6 minutes. Cook the pasta in boiling salted water “al dente” and drain. In the end, mix
the pasta and vegetables together and serve.