Pasta with zucchini and basil cream
Ditaloni lisci in crema di zucchine e basilico
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For 4 people
280 g ditaloni lank
50 g celery
3 zucchini
1 bunch basil
1 potato
1/2 liter of vegetable stock
1/2 chopped scallions
salt
pepper
extra virgin olive oil
Diced zucchini, potato and celery.
In a skillet, saute chopped shallots with the oil.
Add the vegetables and fry for a few minutes, then pour the broth.
Cook over high heat for about 30 minutes; passed all the mixer and adding salt and pepper.
Cook the ditaloni lank in salted water, drain and add them to the soup.
Serve garnished with basil leaves.
(Thanks to Claudia R.)
