Ingredients for 4 servings

• 1Lb Gragnano Spaghetti IGP
• 0.110Lb zucchini
•  Parmigiano Reggiano cheese
• 0.110Lb Provolone del Monaco DOP cheese
• 0.110Lb Pecorino Romano cheese
• Basil and mint to taste
• EVO oil to taste
• Salt and pepper to taste

 Directions

Cut the zucchini into slices and fry them in a pan with a plenty of EVO oil 

Drain and set aside. Cook your Spaghetti in a planty of salted water and drain al dente

Stir the pasta with zucchini, grated cheeses, basil, mint and, if necessary, add a ladle of pasta cooking water

Season with salt and pepper then serve.