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Pasta with zucchini and basil cream


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For 4 people
280 g ditaloni lank
50 g celery
3 zucchini
1 bunch basil
1 potato
1/2 liter of vegetable stock
1/2 chopped scallions
extra virgin olive oil


Diced zucchini, potato and celery.
In a skillet, saute chopped shallots with the oil.
Add the vegetables and fry for a few minutes, then pour the broth.
Cook over high heat for about 30 minutes; passed all the mixer and adding salt and pepper.
Cook the ditaloni lank in salted water, drain and add them to the soup.
Serve garnished with basil leaves.

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(Thanks to Claudia R.)

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