Penne with cream of zucchini, dried tomatoes and toasted almonds
11.5 oz Barilla Penne
12.3 oz zucchini
5.2 oz dried tomatoes
1.7 oz white onion
1.5 oz almonds filleted
salt and pepper to taste
extra virgin olive oil to taste
Clean the zucchini and chop in rondels then sauté in a pan with the onion.
When they are soft, blend in a mixer, and add a little hot water to obtain a homogeneous cream.
In the meantime, chop the dried tomatoes and toast the almonds in a non-stick pan.
Boil the pasta in abundant salted water, drain when al dente and pour in a pan with the sauce previously prepared, blend for some minutes.
Serve and top with the chopped mixture of the dried tomatoes and the toasted almonds.