Bring a large pot of water with a pinch of salt to a boil. Cook the penne pasta according to the package instructions until al dente.

Finely chop the onion and slice the zucchini into thin half-moons for even cooking.

Heat a drizzle of olive oil in a sauté pan over medium heat. Add the chopped onion and cook for 5 minutes until translucent. Then add the zucchini and cook for another 5 minutes until tender.

Once the pasta is done, add it to the pan with the vegetables. Mix well with the red pesto and crème fraîche. Add a little of the pasta cooking water to make it creamier.

Cut the mozzarella into cubes and mix it through the pasta. Season the dish with pepper and, if needed, a little more salt.

Serve immediately and enjoy this flavorful combination! Enjoy