Recette - Epoisses aux deux spaghettis-en
- 125 g of Époisses
- 120 grams of spaghetti
- 4 courgettes
- Olive oil
- Thyme, salt and pepper
Wash the courgettes and finely slice them using a peeler.
Cut them into two lengthwise.
Cook the spaghetti 5 to 7 minutes in salted water for pasta al dente. Drain well.
Cook the pasta and courgette slices in a large frying pan with the olive oil and fresh thyme.
Cut the Époisses into small cubes and mix in the pan with the spaghetti and courgettes.
Pepper and salt according to your taste.
A summer recipe to be served with a cold white Mâcon.