Penne with cream of zucchini, dried tomatoes and toasted almonds

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.