Baked pasta with zucchini and provola

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Zucchini200 g
• Provola30 g
• Tomato passata100 g
• Parmigiano Reggiano5 g
• Extra virgin olive oil1 teaspoon
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

In season: May – September

Method

1. Preheat the oven to 200 °C (conventional) and put the pasta water on to boil. Wash and trim the courgettes and slice them into rounds about half a centimetre thick.
2. Heat the olive oil in a frying pan over medium-high heat and brown the courgettes with a pinch of salt for 6–8 minutes, stirring, until soft and golden at the edges.
3. When the water boils, salt it and cook the pasta for 3 minutes less than the packet time, so it stays very al dente; drain and mix it with the courgettes, the tomato passata and a few basil leaves.
4. Dice the provola. Put half the pasta in a cocotte, scatter over the provola and cover with the rest of the pasta.
5. Sprinkle with grated Parmigiano Reggiano and bake at 200 °C for 15 minutes, until the provola has melted and the top is golden.