Pasta with Zucchini

Ingredients

• 2 large zucchini, thinly sliced

• olive oil

• a small knob of butter

• ¾ cube chicken bouillon

• fresh basil

• Parmigiano Reggiano

• pasta of choice

Method

• In a pan, warm olive oil with a small knob of butter.

• Add zucchini and sauté until softened and lightly golden.

• Crumble in the chicken bouillon and stir to combine.

• Add a splash of water if needed to keep everything soft and cohesive.

• Meanwhile, cook pasta in salted water. Reserve pasta water before draining.

• Add the pasta directly to the zucchini.

• Add Parmigiano Reggiano and a splash of reserved pasta water.

• Toss until glossy and lightly creamy, adding more pasta water as needed.

• Finish with fresh basil and more Parmigiano. Serve immediately.