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Zucchini & Thyme SauceDelicate, creamy and vegetarian, this is a subtle and delicious sauce that used to be one of my customers' favorite. I make it with shallots, zucchini, thyme and Parmigiano Reggiano. The cream ties it all together creating a rich and luscious texture. You can use this sauce on any kind of pasta, but my personal favorite is Torcoli or Fusilli. Comes frozen in a 16oz. microwaveable container. There is plenty of sauce for a 1lb of pasta. INGREDIENTS:

the flavors are delicate and centered around the zucchini and mushrooms

I layer the Bolognese sauce with béchamel sauce and fresh mozzarella on my own pasta sheets

This is a traditional sauce from my home in Umbria (Norcia is a small town about 50 miles from Perugia)

There is plenty of sauce for a 1lb of pasta

This is a white lasagna

A fun addition to everybody's tableware

but the word 'cannelloni' seems to have appeared at the turn of the 20th century

)* = 2/3 servings

Rigatoni or Pappardelle

pepper and salt

(*) Actual weight can vary

I make it with shallots