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Positano's penne contandino

Yield: 4 Servings

Ingredients:

• 1 lb Penne rigate
• 1/3 c Olive oil
• 2 md Zucchini thinly sliced
• 1 md Onion finely chopped
• 1/2 c Finely chopped fresh basil Salt and pepper
• 1/3 lb Goat cheese
• 1/2 c Grated italian parmesan

Instructions:

Cheese Cook pasta in salted boiling water according to package directions. Meanwhile add zucchini and onion to hot oil in skillet and cook until golden and soft. Add basil and season with salt and pepper. Stir in drained pasta then goat cheese and heat until cheese is soft and incorporated. Sprinkle with grated parmesan cheese. From Positano Ristorante 633 Mount Pleasant Rd. Toronto Ontario.

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