Ingredients for 4 people:
- 400 grams of trenette
- 1 red bell pepper
- 1 yellow pepper
- 2 zucchini
- 1 shallot
- 4 tablespoons of extra virgin olive oil
- “Tablespoon grated Parmesan cheese to taste
- pepper to taste
Wash and check the zucchini, cut into juilienne, wash the peppers, cut them in half, remove seeds and white filaments and cut into julienne strips.
Salted vegetables in the 2 2 non-stick pans separated on the stripped and chopped scallions and a drizzle of extra virgin olive oil for a few minutes, season with salt.
Boil in plenty of boiling salted water trenette, drain and toss in pan with the zucchini and peppers that have joined.
Divide the dough into 4 individual plates and sprinkle with grated Parmesan cheese or chili.