Ingredients (3/4 people) 
250 g Antica Pasta tonnarelli, 150 yoghurt, 3 zucchini, 3 leeks, 1 shallot, curry, extra virgin olive oil, salt pepper.
Execution 
In a pot with olive oil, add finely cutted leeks and the shallot. When very lightly browned, add the sliced zucchini and let it cook over high heat for 15 minutes. Add yoghurt and curry, mix well and add salt to taste. In the meantime, cook the tonnarelli until they are al dente in a deep pot of salted water, add the sauce and pepper to taste, mix everything in the pot over high heat.
