Clean the zucchini, peel it, deseed it and remove its strings, then cut it into little pieces. Cook the shallot with 2 tablespoons of oil, some butter and a little piece of hot pepper.
Add the zucchini, stir it for a few minutes, then add a glass of water, cover and let it cook for about 20 minutes, until the marrow starts to melt.
Add salt to it and season with plenty of chopped parsley. In the meantime, boll Gustora Elbow pasta to the perfect Al dente texture. Add it to the sauce along with some pasta water.
Complete with Parmigiano and serve with a drizzle of oil.