Tofette zucchine e robiola di Roccaverano

Ingredienti

• 350 g di tofette Pastificio dei Campi
• 500 g small zucchini
• 200 g fresh robiola
• 1 clove garlic
• Basil
• Extra-virgin olive oil
• Salt and pepper

Instructions

Wash and cut the zucchini into small squares, eliminating most of their interior white part first. In a large pan lightly brown the garlic with two teaspoons of oil, then remove it and add the chopped zucchini. Cook over high heat until the zucchini begin to brown, then add salt and pepper and remove from heat. While you cook the tofette from Gragnano in plenty of salted water, lightly smash the robiola with a fork.
Drain the pasta when it is cooked al dente, mix it with the zucchini for a few minutes, then place everything in a large serving bowl. Add the robiola and some leaves of basil and mix well. Serve immediately.

Difficulty Level: easy Appreciation: Time for preparation: 20 minutes Cooking time: 20 min. Share: 4 persons