DIRECTIONS


Prepare sautéed onion, carrot, garlic, then add zuccchine cut into julienne and prawns.

Béchamel prepared with flour, butter, shellfish broth.

Cook the pasta “al dente”, put on the sauce prepared with carrot, garlic etc.

Then add the besciamella, and add to the pasta.

Place in the oven with parmiggiano on the top.

Serves four.

 

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