Pasta with spring onions and young zucchini

Ingredients for 4 servings:

• 4 tbsp olive oil (extra virgin), for frying
• 4 spring onions, thinly sliced
• 4 garlic cloves, peeled
• 100 ml water
• 6 small zucchini, thinly sliced ​​or sliced
• 1 sprig(s) thyme, fresh
• 10 leaves of marjoram
• 10 basil leaves
• 300 g pasta (conchigliette, small shell pasta)
• 1 tbsp Parmesan, freshly grated
• n. B. Pepper, from the mill

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Pasta shells – conchigliette with cipola fresca e piccoli zucchini

Cook the pasta shells in salted water until al dente. Drain in a colander and let drain briefly. Meanwhile, heat the olive oil in a pan. Sauté the onions and garlic cloves until lightly browned. Add warm water a spoonful at a time to prevent burning. This should take about 10 minutes. Remove the garlic cloves and add the zucchini slices, thyme, marjoram, and basil leaves. Simmer for another 5 minutes. Season to taste with salt and pepper. Add the pasta to the vegetable sauce and toss thoroughly. Serve on warmed plates and sprinkle with grated Parmesan cheese. Finally, grind a little more pepper and serve immediately.