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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.
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 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

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 tablespoon 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