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Ridged egg quills with Traditional Balsamic Vinegar of Modena (recipes first courses)
Ingredients for 4 people:
300 grams of ridged egg macaroni quills
8 small zucchini
10 mint leaves
70 grams of parmesan reggiano cheese
half an onion
olive oils
salt
Traditional Balsamic Vinegar of Modena
Peel and finely chop the onion, and sautee until just soft in the olive oil.
Wash the succhini, cut them into small discs, put them in the pan with the onion and cook for 10 minutes. Add salt and pepper to taste.
Break up the mint leaves and add to the vegetables.
Cook slowly, adding 2 teaspoons of Traditional Balsamic Vinegar of Modena, until vegetables are soft.
Cook the pasta in salted boiling water until just done. Drain, reserving a bit of the cooking water.
Toss the pasta in the vegetable sauce, add the grated parmesan cheese, and serve.
In case the mixture is not liquid enough, you may add a bit of the reserved cooking water.
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