Positano's penne contandino

4 Servings

Ingredients

Quantity Ingredient
1 pounds Penne rigate
⅓ cup Olive oil
2 mediums Zucchini, thinly sliced
1 medium Onion, finely chopped
½ cup Finely chopped fresh basil
Salt and pepper
⅓ pounds Goat cheese
½ cup Grated italian parmesan
Cheese

Directions

Cook pasta in salted boiling water according to package directions.

Meanwhile, add zucchini and onion to hot oil in skillet and cook until golden and soft. Add basil and season with salt and pepper. Stir in drained pasta, then goat cheese and heat until cheese is soft and incorporated. Sprinkle with grated parmesan cheese. From Positano Ristorante, 633 Mount Pleasant Rd., Toronto, Ontario.

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