Struggling to preserve the Italian culinary tradition oversea



320 g penne / 60 g grated parmesan cheese / 60 g grated pecorino cheese / 6 zucchini / 300 ml milk / 1 spoonful of corn starch / 1 clove of garlic / juice of 1 lemon / basil / salt

Dice the zucchini and marinate them in lemon juice, garlic and salt. Mix the corn starch with 2 spoonful of milk. Add the rest of the milk to the grated cheeses in a pot, let everything melt of low heat. Just before it starts to boil, add the corn starch and mix. Let the sauce thicken on low heat. Cook and drain the pasta, season it in a bowl with the cream of cheeses and add the diced zucchini and some basil leaves.


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