ingredients

200 g of orecchiette
1 red pepper
1 zucchini
1 onion
100 g grated Parmesan cheese
2 tbsp. to s. mascarpone (or thick cream)
2 dl dry white wine
75 cl of chicken broth or vegetables
1 2 tbsp. to s. olive oil

Steps

Step 1e

Dice onion, red pepper and zucchini.

2nd step

Heat 1 tbsp. olive oil in a casserole; cook the pepper for 5 minutes, add the zucchini, cook another 3-4 min; stir often to avoid browning.

Take off, keep aside.

Step 3

In the unroasted casserole, fry the onion for 3 minutes in 2 tbsp. oil.

Add orecchiette and white wine, cook very slowly.

Step 4

When the pasta has absorbed the wine, pour the broth several times so that the pasta is always just covered with liquid, as for a risotto.

Step 5

When the pasta is cooked al dente to heart, add pepper, zucchini, salt, pepper mill.

Add the mascarpone, cover, let stand 2 min off the heat. Dust the parmesan, serve immediately.

tips

My ideas :

Orecchiette, thick pasta in the shape of flattened cones, is replaced by other pasta of good thickness: minigates, big butterflies ...

The total preparation-cooking time varies according to the thickness and the volume of the pasta chosen.