Fettuccine spring

With the arrival of summer, the desire to eat something hot decreases considerably. It becomes important to choose something that is rich but also pretty cool. As is well known, in Italy is very difficult to give up a pasta dish and this also occurs in the warmer months. For this reason, our imagination has prepared pasta and rice dishes for summer. Today's recipe is from the Umbria region and in particular is from a town called "Giove". Fettuccine spring

Ingredients for 4 people: 12 oz of fresh fettuccine, 1 lb of courgettes , 12 oz of cherry tomatoes, 1 large white onion, 12 oz of fresh mozzarella cheese, 8 tablespoons extra virgin olive oil, salt to taste, ground black pepper to taste. Preparation: Cut the courgettes into small pieces and do the same with the onion. Heat the oil in a large skillet and add the courgettes and onion previously cut. Cook over low heat, stirring constantly. Salt and pepper to taste. The zucchini should not be overcooked. For this reason, after 10 minutes are cooked. Cut the cherry tomatoes into small pieces and do the same with fresh mozzarella cheese. Cook the pasta as always "al dente" and remove all the water. Pour the batter into the pan with the sauce with cherry tomatoes into small pieces. Mix and cook over low heat for 4 minutes at the end pour the fresh mozzarella. We serve this specialty in 4 cold dishes, with additional grated black pepper. Enjoy and eating.