– 1 lemon’s zest
– 200 ml oat creme
– 100 g grated pecorino
– 400 g penne
– 50 g butter
– small handful of basil, chopped
– 1 zucchini (medium size), diced (don’t peel)
– 3 cloves garlic, chopped
– salt, pepper
– olive oil
In a large pot cook penne in salted, boiling water until al dente. Drain it, set aside and keep warm. In the meantime heat a tablespoon of olive oil in a pan and saute the chopped garlic for a couple of minutes. Then add zucchini, season with salt and pepper and roast until golden brown (about 10 minutes).
In the same pot you used to cook the pasta, melt the butter over medium heat. Add the squeezed lemon juice, zest, pour in the oat creme, whisking it together until combine. When the creme is heated, add the grated pecorino and whisk until the cheese melts. Dump in the cooked penne and stir it around until it’s totally coated. Season with salt and pepper. Sprinkle with the chopped basil. Serve the lemon cream penne into plates, place roasted zucchini on top and enjoy! Yum!