Pasta with Zucchini and Ricotta

This is a light and enjoyable pasta dish made even better with the lively flavor of fresh ricotta.
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Livello MASTERY
25 min
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Livello MASTERY
4 Persone
25 min
INGREDIENTI: per 4 persone

11.5 oz Ditalini (or other small pasta shape)

12 oz zucchini

3.5 oz Ricotta cheese

2 oz onion

2 oz Parmigiano Reggiano grated

2 tbsp extra virgin olive oil

Salt and pepper to taste.

PREPARAZIONE:

Clean the zucchini. Cut in four sections by the length. Remove the inner part with the seeds and chop in small dices.

 

Put a frying pan on medium heat with a tbsp of oil and when it is hot, add the finely chopped onion. Let sweat until lightly browned, then add the diced zucchini.

 

Season with salt and pepper. Cover with a lid.

 

After about 10 minutes, remove the lid and let evaporate the liquid created by the vegetables.

 

In the meantime, cook the pasta in abundant boiling salted water. Once the cooking time shown on the pack has expired, drain the

 

Ditalini pasta and dress with the zucchini and Ricotta cheese, use a fork’s tines to crumble it and blend well.

 

Sprinkle with the Parmigiano Reggiano cheese on top.

 

Serve hot.

Dry Eggs free First courses Short Vegetarian
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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