Baked penne with courgettes and carrots
Method
Put the penne on to boil in a pan.
Grate the courgettes and carrots.
In another pan, sauté the carrots and courgettes in a little oil (after seasoning them with salt and pepper) and deglaze with the wine.
Leave it to absorb for a few minutes and add the cream, with salt and pepper. When the sauce starts to bubble, take the pan off the heat.
Preheat the oven to 180°C.
When the penne are cooked, drain them and mix them with the vegetable sauce in a small baking tin, together with 2-3 tbsp grated Parmesan. Before putting it in the oven, sprinkle over a little more Parmesan (as it melts, it will form a crust over the penne).
Bake for about 15 minutes.
Serve hot with a cool glass of white wine of your choice.