Chop the onion and put it in a pan with oil. When the onion is browned, add the zucchini cut into thin slices. Sauté for a few minutes over high heat, then add one or two ladles of boiling vegetable broth. Cover with a lid, reduce the heat and let simmer for about 15 minutes. Remove from heat and let cool. Reduce them in cream with the immersion blender. Proceed with cooking pasta. While pasta is cooking, chop the sun-dried tomatoes drained and add to the cream of zucchini. When the pasta is “al dente”, drain and pour into the pan with the cream of zucchini and sun-dried tomatoes. Cook until creamy for a couple of minutes and serve with freshly grated salted ricotta cheese.
Recipes with pasta Fabianelli on the blog La Tavola Allegra