Pipette with courgettes and mozzarella cheese
- 200 g Pipette
- 100 g mozzarella, best quality
- 400 g courgettes
- 1 fresh egg
- 50 g Parmesan cheese, grated
- extra virgin olive oil
Clean and slice the courgettes and cook them in a little extra virgin olive oil until tender. Cook the pipette in plenty of boiling salted water and drain al dente, then put them into a non-stick frying pan and add the mozzarella cheese cut into cubes. Stir until the mozzarella starts melting, add the courgettes and a lightly salted beaten egg. Mix everything well over a low heat and serve with the Parmesan cheese sprinkled over the top.