Go Back
+ servings
Zucchini recipe pasta and ricotta
Print

📋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

Ingredients

Instructions

  • Cut the zucchini into round slices
    4 zucchini
  • Cut the garlic and stir-fry with butter and olive oil
    1 clove peeled garlic cloves, 2 tbsp butter, 1 tbsp olive oil
  • Add the zucchini and season with salt
    1 tsp salt
  • Stir-fry until golden
  • In the meantime boil the pasta
    1 lb pasta, 1 tbsp salt
  • Mix the zucchini with the ricotta adding 2 tbsp of water from the pasta boiling to soften the ricotta
  • When the pasta is ready, drain it and add it to the zucchini. Season with some parmesan and serve immediately
    freshly grated Parmesan, black pepper

Video

Notes

  • Buy a good quality ricotta
  • Use a pasta shape that will trap the ricotta in between
  • Keep the pasta al dente
  • Combine with some stir-fried vegetables
  • Stir fry with butter as it better combines with the ricotta
  • For added flavour stir fry some bacon with the vegetables
  • Add 2 tbsp of pasta cooking water to make the ricotta creamier
  • Add plenty of parmesan and black pepper
  • Serve immediately

Nutrition

Calories: 518kcal | Carbohydrates: 74g | Protein: 19g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 1961mg | Potassium: 665mg | Fiber: 4g | Sugar: 6g | Vitamin A: 685IU | Vitamin C: 28.2mg | Calcium: 150mg | Iron: 2mg