Pasta alla ricotta e zucchine
Here the first recipe after the break. I like to start slowly, so I am going to go with a simple pasta recipe. One of those recipes that has about 5 ingredients and you can whip together in the time it takes water to boil.
I love it because it is fresh and creamy at the same time and it just feels like comfort food. Anyway, without further ado onto the recipe.
- 3 oz. pasta
- 1 zucchini
- 2 tbs ricotta
- olive oil
- ground black pepper
- Boil water and cook pasta according to the box instructions. I like to use rotini so that the ricotta can get in the grooves of the pasta.
- Meanwhile, cut the zucchini in sticks and cook them by sauteing them in some hot oil. Season the zucchini with salt, pepper and thyme.
- Add the ricotta, mix well and immediately turn off the heat.
- Add the drained pasta to the sauce adding a spoon or two of the cooking water to dilute the ricotta cream if necessary.
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