Serves: 4 people

INGREDIENTS:

• 400g Tagliatelle
• 500g Courgettes
• 200g Robiola cheese
• 1 Small onion
• Extra Virgin Olive Oil
• Salt and Pepper to taste
• Lemon Zest

METHOD:

Diced the onion and brown it with some extra virgin olive oil, then add the sliced or diced courgettes, salt and pepper.

Put a pan of water on for the pasta, salting generously. When it comes to the boil, then add the tagliatelle and cooking as per packet instructions.

Before draining the pasta, remove a cupful of starchy cooking water. Add the pasta to the pan of courgettes, along with Robiola cheese and lemon zest.

Buon appetito!