300 gr pasta (bow or any shape you like)
3 medium courgettes
1 medium onion
2 dsp olive oil
100gr fresh cream
50 gr grated edam
4 slices edam cheese
Slice the courgettes (about 2 mm), place them in a pan with the finely diced onion. Add the oil and half a cup of water. Cook with lid on for 15 minutes on a moderate fire, or until they are tender but not mushy. Turn off the heat and add the cream, making sure you are left with a rich, medium dense sauce. In the meantime, cook the pasta in salted boiling water, drain well. Mix the pasta with the courgette sauce. Add the grated cheese and stir well. Place the pasta in an oven dish and top it with the slices of cheese. Place under a hot grill for few minutes until the cheese melts. Remove it from the oven and stir thoroughly. Serve with fresh black pepper.