Pasta with Zucchini and Ricotta
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.
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.