Zucchini and Gorgonzola penne

Cut the zucchini into 1cm pieces, then cut each into thirds, and cut the gorgonzola cheese into 3cm cubes.

Put A into a frying pan and heat over low heat. When the garlic becomes fragrant, add the zucchini, shiitake mushrooms, salt and pepper and fry over high heat.

Once cooked, add B in order and simmer over medium heat.

Once boiling, add the parsley and cherry tomatoes, stir, and turn off the heat.

Bring a pot of water to a boil, add salt, and boil the penne rigate until it is slightly al dente (with a little core remaining in the center). (*Guideline: 13 minutes here)

Just before the penne is done, return the frying pan (2) to the heat and add the cooked penne and Parmesan cheese, mixing well.