Ricotta and zucchini pasta

Ricotta and zucchini pasta is a creamy first course, quick to make and with a delicate taste. The pasta with courgettes and ricotta has different variations, the one I propose is made with diced courgettes and browned with a clove of garlic, but often I also prepare a version with sautéed courgettes reduced to cream. The pasta format that lends itself best to this condiment is short and lined so that the sauce binds perfectly. If you have vegetarian guests, offer this dish, I’m sure it will be highly appreciated;)
Well, I greet you that I am going very fast, in the last few weeks there is very little time to devote to cooking and I am not managing to offer you delicious dishes, but only sciuè sciuè recipes to be prepared daily, but I do not give up, this period of chaos will pass, and then I wait for the Christmas holidays to give us some themed recipes;)

  • Ingredients for 4 people:
  • 350 gr of fusilli
  • 300 gr of courgettes
  • 200 gr of ricotta
  • 50 ml of fresh cream
  • 1 clove of garlic
  • salt
  • pepper
  • extra virgin olive oil
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 10 min
  • cooking: 15 min
  • total: 25 min

Method

How to make ricotta and zucchini pasta

Wash and peel the courgettes, then cut them into cubes
Sauté a clove of garlic in a pan with the oil, once browned, add the zucchini.
Cook over medium heat until golden brown, then salt.

In the meantime, cook the pasta in abundant salted water, drain when al dente, keeping a ladle of cooking water.
Raise the garlic clove, then add the ricotta and cream in the pan with the zucchini, and mix everything gently, adding, if necessary, a little cooking water.

Add the pasta and sauté in the pan until all the seasoning is well tied.

Serve the pasta with the zucchini by putting a sprinkling of Parmesan cheese and a little pepper directly on the plates

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