Ingredients (serves 4)
- 400 g di Spaghetti
- 250 g di Zucchini
- 100 g Fresh black summer truffle
- 3 tablespoons Parmesan Cream
- Salt to taste
- Garlic powder to taste
- Parsley to taste
Preparation
Bring a large pot of water to a boil; add salt and pour the pasta.
Meanwhile, pour a drizzle of oil into a pan and add the zucchini, previously washed and cut into strips. Season with salt, parsley, and garlic. Once the zucchini is cooked through, add the three tablespoons of Parmesan cream and half a ladle of the cooking water and mix thoroughly until creamy.
At this point, the pasta will be cooked to the required level; drain, add to the pan, and stir.
Your dish is ready to serve. Garnish with flakes of fresh black summer truffle.
