1 cup of fresh cream
1 cup of grated Parmesan cheese
1/4 cup of butter
1/2 teaspoon of salt
500 g of gemelli pasta
2 medium-sized zucchinis cut into strips
2 garlic stalks cut into strips
1 large carrot cut into strips
Black pepper to taste
1 cup of fresh cream
1 cup of grated Parmesan cheese
1/4 cup of butter
1/2 teaspoon of salt
500 g of gemelli pasta
2 medium-sized zucchinis cut into strips
2 garlic stalks cut into strips
1 large carrot cut into strips
Black pepper to taste
In a large pot, bring 5 liters of water to a boil with 1 tablespoon of salt and cook the pasta until al dente
In a medium-sized frying pan, melt the butter over high heat
Add the garlic stalks and sauté for 1 minute
Add the carrot and sauté, stirring constantly, for 2 minutes
Add the zucchini, stir well, and cook until the vegetables are slightly tender
Season with salt and black pepper
Add the cream and Parmesan cheese and mix well
Drain the pasta and put it back in the same pot it was cooked in
Add the vegetable sauce and mix well
Serve immediately.
