Here, freshly baked bread and imported Italian ingredients are enjoyed in a beautiful setting, boasting romantic dark mahogany walls, a grand Palladian window and eye-catching chandeliers. Upon talking to the waitstaff, you’ll soon realize their accent is as authentic as the dishes placed in front of you. While you’ll find classics like prosciutto and melon, thinly sliced carpaccio and a grilled veal chop, lesser known specialties make an appearance as well. Artichokes with shaved Parmesan delight as a beginning, thinly sliced swordfish cured with olive oil finds its place with carpacci, and skewers of beef, sausage, chicken and lamb satiate taste buds in a Barolo wine sauce.
2 zucchinis, sliced
2 heads of broccoli florets, trimmed
2 cloves of garlic, chopped
1 c grated Parmesan cheese
2 tbsp cream cheese
4 tbsp butter
1/4 c all-purpose flour
2 c milk
1/2 c heavy cream
1/2 c pasta water (reserved from the cooking water)
1 package of orange or red cherry tomatoes
Heat a large pot of salted water to boiling and blanch broccoli heads for 2-3 minutes until cooked through. Remove broccoli from water and cook pasta according to package instructions in the same pot, reserving ½ c of pasta water before you drain.
Meanwhile, cook sliced zucchini and garlic in a saute pan with some butter, salt and pepper on medium heat. Add cooked broccoli, zucchini and garlic to a food processor and pulse until finely pureed. Add heavy cream and ½ c of grated parmesan and pulse until well incoporated. 
Next, make your bechamel sauce. Melt 4 tbsp of butter in a sauce pot and whisk in flour until well incorporated on medium low. Continue to whisk and cook the roux until you smell the flour cooking (freshly baked goods comes to mind) and the roux turns a pale shade of brown. Then, whisk in the milk, bring to a boil and simmer until slightly thickened, about ten minutes.
*To make it a well-rounded meal, try adding some shredded chicken.