Preparation 10MIN ⎟ Cooking time 20MIN ⎟ Total time 30MIN
Ingredients / 6 Persons
- Pasta of your choice, 500g
- Shallot, 1
- Red onion, 1
- Butter
- Flour, 1 tablespoon / 1 cuillère a soupe
- Milk, 1 cup / 25 cl
- Organic ground nutmeg
- Tomato sauce, 500g
- zucchini, 2
- Cottage cheese, 300g
- Parmesan cheese, 50g
- Fresh chervil
- Ground Pepper
Method:
- Sauté the onion and shallot, peeled and chopped in a saucepan with a piece of butter. Sprinkle with flour, add the milk, salt, pepper, nutmeg, stir, then let the béchamel thicken over low heat.
- Cook the pasta according to the cooking time indicated on the package.
- Heat the tomato sauce.
- Cut zucchini in julienne sticks using a Mandoline slicer, add them to pasta 2 minutes before the end of cooking. Drain them together and put them in a large hot dish.
- Add cottage cheese, béchamel, grated parmesan cheese and washed, dried and chopped chervil. Mix gently and top with tomato sauce.
Bon appétit !
Photo: © Jérôme Bilic
