Pasta con zucchine e ricotta (Pasta with Zucchini and Ricotta)
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Pasta con zucchine e ricotta (Pasta with Zucchini and Ricotta)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 400 g 14 oz short pasta of your choice (see Notes)
- 4 medium zucchini cut into thin slices or little cubes
- 2-3 shallots finely minced
- 250 g 9 oz ricotta cheese
- 50 g 2 oz grated Parmesan cheese
- olive oil
- butter
- salt and pepper
- *Optional: A few basil leaves torn into pieces
Instructions
- In a large skillet or sauté pan, sauté the shallots in abundant olive oil and a knob of butter for a minute or so, until wilted. Add the zucchini and raise the heat. Toss them as they cook until the zucchini is just tender, about 5 minutes or so. Turn off the heat when the zucchini are done.
- Mix the ricotta and the grated Parmesan cheese, together with the basil leaves if using.
- Meanwhile, boil the pasta in well salted water until al dente.
- Drain the pasta, but not too well and add it to the skillet and toss it with the zucchini over gentle heat. Add the ricotta mixture and mix well.
- Serve while still warm.
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