Pappardelle with Zucchini and Parmesan

Ingredients

• 500 g wide ribbon pasta
• 1 Zucchini
• 2 Garlic cloves
• 3 tbsp olive oil
• 100 ml White wine
• Salt
• Pepper (freshly ground)
• 60 g freshly grated Parmesan
• 2 tbsp basil

Instructions

1. 1.

   Cook the pasta according to package instructions until al dente in salted water. Wash, peel and slice the zucchini into thin long strips or shave it.

2. 2.

   Peel and finely chop the garlic; sauté with the zucchini slices in hot oil. Deglaze with white wine, reduce briefly, then toss with drained pasta. Season with salt and pepper and serve on preheated plates, sprinkled with cheese and fresh basil.