Pasta with tomato sauce, zucchini and Roccolo cheese

Ingredients:

• 2 zucchinis
• 150 g Roccolo Valtaleggio cheese
• a splash of milk
• 270 g penne rigate
• extra virgin olive oil
• black pepper to taste
• salt to taste

Preparation:

Wash the zucchinis, grate them finely, and season with a pinch of salt. Place them in a clean kitchen towel and squeeze thoroughly to remove excess moisture. Cut the Roccolo Valtaleggio into small cubes and melt it gently in a saucepan with a splash of milk and a touch of black pepper, until smooth and creamy. In a skillet, heat a drizzle of olive oil and sauté the zucchini briefly. Once cooked, add the melted cheese and stir gently to combine. Cook the pasta in plenty of salted boiling water until al dente. Drain and transfer it directly into the pan with the sauce. Toss everything together over medium heat until the pasta is well coated and the sauce is creamy and fragrant.