Farfalle Sausage And Zucchini

Preparation:

Preparation: Melt 20 g of butter in a pan, add the sausage, peeled and cut into cubes and lightly brown; add the courgettes cut into slices. Season with salt and pepper and cook for around 20 minutes, until the courgettes are tender but not mushy. Separately, grate the gruyere. Melt 50 g of butter in a saucepan, add the flour and dilute with the milk added little by little, stirring constantly. Season the béchamel with salt, pepper and nutmeg and cook for about 15 minutes (until it reaches a creamy consistency), stirring constantly. Boil plenty of salted water and add the farfalle, drain them al dente and dress them with the courgettes and béchamel. Butter a baking dish, make a layer of pasta and spread half of the grated Gruyère cheese on top. Pour the remaining pasta into the baking dish and distribute the remaining grated Gruyère on top. Place the dish in a preheated oven at 200 degrees for about 15 minutes.