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.
I am using the wheels
for the pasta
for the zucchini
- 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
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.
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