320 g of half rigatoni
2 zucchini not too big
4 tablespoons of fresh cream cheese
extra virgin olive oil to taste
I put the cup slices in a non-stick pan and toast them over low heat until crispy, but not burnt.
I put them on a plate and kept them aside.
I washed, dried and trimmed the courgettes. I cut them into fairly thin washers.
In the same pan where I toasted the cup I put very little extra virgin olive oil and I started frying the courgette slices, a few at a time, until they are slightly golden. I kept the courgettes aside as well.
I always put the cream cheese in the same pan that I diluted with a couple of tablespoons of hot water.
Meanwhile, I cooked the pasta in abundant salted water, drained it and poured it into the pan with the cheese, keeping a little of the pasta cooking water if needed.
I skipped the pasta with the cheese over low heat to season it well by adding a little cooking water in the casso it tended to dry too much and only at the last moment I added the crunchy cup crumbled with fingers and the fried zucchini.
I stirred for a moment and served immediately sprinkling each plate with a little crumbled Piacenza coppa I had previously kept aside.
Recipe by food blogger Alessandra Barbone of the blog I Sognatori di Cucina e Cloud