Pasta salad with creamed courgettes and vegetables

20 min

320g fusilli or other short pasta

400g washed courgettes

1 shallot

2 tablespoons extra-virgin olive oil

salt as required

100ml milk

30g Parmigiano Reggiano cheese

 100g Valbona Mixed Vegetable Antipasto  


- Wash the courgettes and cut them into rounds. Thinly slice the shallot and sauté it in a pan in extra-virgin olive oil; add the courgettes and cook them over a high heat for two minutes.

- Lower the heat, season with salt and cook for about 20 minutes until the vegetables are soft and tender. If required, add a little water or meat stock during cooking.

- Leave the courgettes to cool, then blend in a mixer with the milk and grated Parmigiano Reggiano cheese.

- Cook the pasta in plenty of salted water, drain it and add the creamed courgettes. 5 - Add the drained vegetables and mix with a spoon to blend all the ingredients well.

 - Serve warm or cold. Also ideal for a picnic or buffet.