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Pasta with creamed onion and zucchini


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For 3 people
270 grams of cooked al dente half sleeves
3 prickly zucchini
0.5 white onion
2 beautiful carrots
extra virgin olive oil
1 finger of cognac
salt, pepper and chilli to taste


Take in plenty of water, blanch the zucchini deprived of thorns and peel for ten minutes or so, until they are nicely floury, then mash with the blender into puree.
Meanwhile, peel the carrots and slice finely into rings (optionally using the special sashimi slicer), spread them on a baking sheet lined with paper, sprinkle with a little olive oil, salt, pepper and chilli, then bake at 220° C for about 20 or 30 minutes, until they are golden brown.
In a large saucepan, pour in the oil to coat the bottom, put the sliced onion finely and fry a minute: pour the cognac, cover with a lid and let it go for another ten minutes.
Meanwhile, cook the pasta: pour the mezzemaniche in pan with onion cream and stir quickly over high heat.
Then add the zucchini puree, stir, and finally add the carrots with the liquid that will be produced.
Serve it... and eat!

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(Thanks to Lampur)

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