Wash, peel and cut the zucchini into cubes.
Mince the garlic cloves.
Add both to a pan and sauté with 2 tablespoons of Belmorso EVOO. Continue tossing them from time to time until the zucchini have cooked fully.
Season with salt and pepper. Add the oregano or your herb of choice.
In the meantime, boil the water for the paccheri, and salt it generously.
Once the pasta has cooked, drain it, reserving some pasta water for the sauce. Add the pasta back to the same pot.
Now, add the sauteed garlic and zucchini onto the pasta. Add some cooking water and 2 more tablespoons of Belmorso EVOO.
Add the Stracciatella cheese or Philadelphia, and mix well.
Serve and enjoy as is or with these suggested toppings.Optional toppings: grated pecorino cheese, toasted breadcrumbs, sun dried tomatoes, toasted pine nuts, fresh chopped tomatoes.
