Spianarelle All Green

Preparation:

Preparation: Cut the courgettes into rounds, add salt and leave them to rest to deprive them of the vegetable water. In a pan let the oil flavor with the garlic clove. Remove the garlic and add the courgettes and rosemary. Leave to cook for about half an hour. In the meantime, cook the spienarelle in abundant salted water, drain them al dente and season them with the courgettes, adding a splash of raw oil and plenty of Parmesan.