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
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
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.
Pasta
Italian
- 4
zucchini - 250
gr
ricotta cheese - 1
clove
garlic - 2
tbsp
butter - 1
tbsp
olive oil - 500
gr
pasta
I am using the wheels - 1
tbsp
salt
for the pasta - 1
tsp
salt
for the zucchini - Parmesan
- black pepper
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
Recipe Video
Calories 516 calories per serving
Fat 16 gr per serving
Carbohydrates 77 gr per serving
Proteins 19 gr per serving
Sugar 3 gr per serving
Sodium 543 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
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