Ingredients for 4 people
250 g Cavatelli esSenza Glutine
2 medium zucchini
250 g cherry tomatoes or datterini
2 garlic cloves
Salt to taste.
extra virgin olive oil
Bring a large pot with water to cook the cavatelli. Meanwhile, cut zucchini and diced tomatoes.
Put the two whole cloves of garlic in a large pan, heat them with a little oil and then remove them. Add the zucchini and cherry tomatoes, season with salt and cook over medium heat, with the lid. Cook cavatelli esSenza Glutine and drain it directly into the pan with the sauce of zucchini and tomatoes; blow it all together for about 30 seconds, then turn off the heat.
Complete the pasta with zucchini and cherry tomatoes with plenty of grated lemon rind, a turn of extra virgin olive oil, basil leaves and serve.