1 cup of fresh heavy cream
1/2 cup of grated Parmesan cheese
1/4 cup of butter
1/2 teaspoon of salt
500g of gemelli
2 medium-sized zucchinis cut into strips
2 green onions cut into strips
1 large carrot cut into strips
Black pepper to taste
1 cup of fresh heavy cream
1/2 cup of grated Parmesan cheese
1/4 cup of butter
1/2 teaspoon of salt
500g of gemelli
2 medium-sized zucchinis cut into strips
2 green onions cut into strips
1 large carrot cut into strips
Black pepper to taste
1
Bring 5 liters of water to a boil in a large pot, adding 1 tablespoon of salt
Cook the gemelli until al dente
2
In a medium-sized skillet, melt the butter over high heat
Add the green onions and sauté for 1 minute
Then add the carrot and sauté, stirring constantly, for 2 minutes
3
Add the zucchini, stir well, and cook until the vegetables are slightly tender
Season with salt and black pepper
Stir in the heavy cream and Parmesan cheese
4
Drain the pasta and return it to the same pot where it was cooked
Pour in the vegetable sauce and mix well
Serve immediately.
