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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.
Course Pasta
Cuisine Italian
Keyword fried pasta, ricotta, Zucchini
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 5 people
Calories 518kcal
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 tablespoon butter, 1 tablespoon olive oil
Add the zucchini and season with salt
1 teaspoon salt
Stir-fry until golden
In the meantime boil the pasta
1 lb pasta, 1 tablespoon salt
Mix the zucchini with the ricotta adding 2 tablespoon 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
- 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 tablespoon of pasta cooking water to make the ricotta creamier
- Add plenty of parmesan and black pepper
- Serve immediately
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