Tagliatelle with scampi and zucchini

Ingredients for 4 servings:

• 350 g tagliatelle pasta
• 300 g scampi, ready to cook
• 180 g cherry tomatoes
• 2 m.-large zucchini
• 1 shallot(s)
• 1 bunch of parsley
• 4 tbsp extra virgin olive oil
• salt and pepper
• n. B. Fondor

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely chop the shallot and fry in a pan with 2 tablespoons of olive oil until golden brown. Cut the scampi into two pieces, add them, and fry for 2 minutes. Peel and slice the cherry tomatoes, and add them. Simmer the sauce for 4 minutes, then season with salt and pepper, adding a little more Fondor if desired. Finally, thinly slice the zucchini, blanch briefly, and add to the sauce. Cook the tagliatelle in plenty of salted water until al dente, drain, and toss in the pan with the remaining oil and the sauce. Sprinkle with the chopped parsley and serve.