Zucchini and Ricotta Pasta recipe
Ingredients
- 350 g dried pasta long (linguine, spaghetti, etc.) or short (penne, rigatoni, fusilli, farfalle, etc.)
- 350 g small zucchini
- 1 garlic clove pressed
- 1 small spring onion finely chopped
- 4 tablespoons ricotta
- Freshly grated Parmesan or pecorino cheese
- 2 handfuls toasted pine nuts
- Good quality olive oil
- Salt and pepper
- Fresh basil or oregano
Instructions
- Wash and cut the zucchini into thin slices or small cubes.
- In a large skillet, sauté the crushed garlic in a generous drizzle of olive oil. As soon as it begins to brown, add the zucchini and chopped onion.Add salt and sauté (stirring gently from time to time) for 5 minutes. They should brown but not burn.
- Pour in 5 cl of water and let it cook for another 5 to 10 minutes.Remove from the heat, season with salt and pepper. Add a few basil leaves if desired, and cover.
- Bring a large pot of water to a boil. Add salt and cook your pasta according to the package instructions.
- Drain the cooked pasta and add it to the pan with the zucchini, mixing well.Drizzle with olive oil.
- Serve the plates with a spoonful of ricotta, toasted pine nuts, and grated Parmesan.Stir well and enjoy!