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I made this zucchini recipe pasta and ricotta when I went to the market in Ventimiglia and found the first zucchini Trombetta of the season.
The zucchini Trombetta are long and curved zucchini shaped like a trumpet and they are typical of the Italian Ligurian region.
They are crunchy and have a distinctive flavour and if you want to know more about it you can read my article:
The Amazing Zucchini Trombetta Albenga
In the article, you will find additional zucchini recipes and you can make them with any regular zucchini.
If I cannot find zucchini Trombetta, I always buy small zucchini as they have fewer seeds and they are not too watery.
If you want to know more about unusual Italian vegetables, you can find the video of my morning trip to Ventimiglia market here below:
Zucchini Recipe Pasta And Ricotta
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
- 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
- When the pasta is ready, drain it and add it to the zucchini. Season with some parmesan and serve immediately
I’ve never used ricotta cheese in pasta like this before… this looks super tasty! I can’t wait for baby zucchini to be available again too! Looking forward to warner weather. 🙂
Oh, yes. Me too. It has been raining non stop here
This pasta dish looks amazing. I love the ricotta and young zucchini combination. I’ll keep an eye out for these unique Trombetta zucchini.
Thank you, Michelle, I hope you find them. They are exceptional
It looks like super yummy and delicious. I hope to see zucchini in our market and try this recipe. Thanks for sharing.
Yes, I look forward to the summer zucchini