Entree - Vegetarian - Can be gluten free (READ notes at bottom)
1 lb Italian cornetti pasta (elbow)
2-3 zucchini, thinly sliced
1 cup milk, warm
1 tbsp 00 flour
2 tbsp Italian extra virgin olive oil
1/4 cup Swiss cheese, chopped
1/4 cup asiago, chopped
1/2 cup ricotta
1/4 cup parmigiano, grated
1/4 cup freshly chopped parsley
Bring a large pot of water to boil.
In the meantime, prepare zucchini: in a large non-stick skillet, warm the olive oil and sautee your zucchini until nicely golden.
When water boils, add salt and pasta; then prepare your sauce.
In a saucepan arrange your flour, then pour warm milk, in a thin stream, stirring; cook until it thickens, stirring contantly to prevent sticking.
When thick, remove from heat, stir in all cheeses, until they melt; keep warm.
Drain pasta al dente, stir in the skillet with zucchini and toss with cheese sauce.
Serve immediately, sprinkled with parsley.
- Use a high quality Italian pasta, many of our customers told us that they don't feel bloated when they eat our pasta compared to the other pasta they generally buy.
- For gluten intolerant and allergic people: use corn or potato starch to prepare your sauce (same quantity as flour) and use Italian corn pasta, made with only Italian corn flour which is GMO free.