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Here is a simple recipe and quick (and tasty) for those who enjoy light and vegetarian pasta with zucchini green. Choose

first zucchini is not too large (in my small are more tasty) and they are swollen, shiny, dull and mushy because those are old.

then unfortunately you know, if the zucchini are also tasty dish is fine, otherwise there's no point do you worry: this dish is successful only if the ingredients are top quality!

Serves 2:

2 head green zucchini (courgettes then 4 medium size)

white onion salt to taste extra virgin olive oil

nut vegetable
half a glass of water
parsley ( a handful)
parmesan or grated cheese (a handful)
200 gr. short pasta (penne, penne, fusilli)

procedure

Cut zucchini in half lengthwise and then cut each half in turn in two.

Now cut the first half (which is split in two in length) in width into small squares. Do the same with the other half and all other zucchini. Cut into squares

a small white onion, brown it in a pan for one minute with two tablespoons of olive oil. Throw in a pan also

zucchini, dice, a glass of water, salt. Cover with a lid and simmer for 30 minutes on medium heat.

Meanwhile Boil the water with salt, which cook the pasta.

Please note that the zucchini will always remain moist, not have to fry, are softened by cooking. If water evaporates too quickly aggiungetene other.

When the courgettes are almost cooked, remove the lid and let it dry out a bit 'and then correct it with salt and five minutes before turning off the fire add the chopped parsley.

Drain the pasta to the pan and mix together zucchini and Parmesan cheese and a teaspoon of olive oil.

Bon appetit!