Creamy zucchinis pasta

INGREDIENTS

• ¾ tsp salt
• 12 oz rigatoni pasta
• 3 zucchinis
• 1 half lemon
• 4 oz garlic soft cheese with herbs
• 3 tbsp whole milk
• 1 tbsp olive oil

TOOLS

• 1 knife
• 1 zester
• 1 saucepan
• 1 wooden spoon
• 1 colander
• 1 frying pan
• 1 plate

Cut the zucchinis thinly lengthwise.

Zest the lemon using a zester.

Put 17 cups of water and half tsp of salt in a saucepan and boil for 3 minutes. Then add rigatoni pasta and cook for 8 minutes. Remove from heat to get cooked pasta.

Drain the cooked pasta in a colander.

Warm the olive oil in a large pan, then add the chopped onions. Cook for 5 minutes before adding the diced sweet potatoes, carrots, and parsnips. Cook for 3 minutes more, then stir in the chopped red chili peppers and ground cumin using a wooden spoon. Cook for 5 minutes before adding green lentils and vegetable broth to the pan. Simmer for 25 minutes on low heat, then remove from heat. Combine whole milk, 2 tbsp water, and 1/4 tsp salt in a pan and blend with a hand blender. Return to the stove for 2 minutes, stirring with a wooden spoon, before turning off the heat.

It’s ready to be served !