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there are nights when from midsummer we are suddenly pushed forth to an awkward autumn and it\'s difficult to decide what the appropriate menu is. With 19° our pasta turned out as follows

Ingredients
210 gr conchiglie rigate

garlic

peperoncino

evo oil

grated medium courgette

enough ricotta

marjoram

a little salt

Method
I put the canonic garlic together with peperoncino to give their flavors to some oil in the pan while I grated a medium fresh cropped courgette. The time for conchiglie rigate to be al dente is 12 mins, so I turned the fire off and at the very last minute added the ricotta with marjoram to the sauce.
I drained my pasta corta and let it be coated with the green-white sauce one minute more on the fire.

I think according to a rainy evening yiou can consider this comfort food