Zucchini recipe pasta and ricotta
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Zucchini Recipe Pasta And Ricotta

If you cannot find zucchini Trombetta, you can use regular zucchini. Buy small zucchini as they have fewer seeds and they are not too watery. #yourguardianchef #pasta #italianrecipe
Course Pasta
Cuisine Italian
Keyword fried pasta, ricotta, Zucchini
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 people
Calories 518kcal
Author Laura Tobin

Ingredients

  • 4 zucchini
  • 9 oz ricotta cheese
  • 1 clove garlic
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 lb pasta I am using the wheels
  • 1 tbsp salt for the pasta
  • 1 tsp salt for the zucchini
  • Parmesan
  • black pepper

Instructions

  • Cut the zucchini into round slices
  • Cut the garlic and stir-fry with butter and olive oil
    stir fry garlic in butter
  • Add the zucchini
    add the zucchini
  • Stir-fry until golden
  • In the meantime boil the pasta
  • Mix the zucchini with the ricotta adding 2 tbsp of water from the pasta boiling to soften the ricotta
    mix ricotta and zucchini
  • When the pasta is ready, drain it and add it to the zucchini. Season with some parmesan and serve immediately
    Zucchini recipe pasta and ricotta

Video

Nutrition

Calories: 518kcal | Carbohydrates: 74g | Protein: 19g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 1961mg | Potassium: 665mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13.7% | Vitamin C: 34.2% | Calcium: 15% | Iron: 10.9%