Ricotta and zucchini pasta recipe of 20-12-2007 [Updated on 18-06-2020]
There ricotta and zucchini pasta is a creamy first course, quick to make and with a delicate taste. Pasta with zucchini and ricotta has several variations, the one I propose is made with zucchini cut into cubes and browned with a clove of garlic, but I often also prepare a version with sautéed zucchini reduced to cream. The pasta shape that lends itself best to this sauce is short and striped so that the sauce binds perfectly. If you have guests vegetarians, propose this dish, I'm sure it will be much appreciated;)
Well, I greet you that I go very fast, in recent weeks the time to devote to the kitchen is very little and I am not able to offer you delicious dishes, but only sciuè sciuè recipes to prepare daily, but I don't give up, this period of chaos will pass, and then I wait for the Christmas holidays to get started with themed recipes;)
How to make ricotta and zucchini pasta
Wash and peel the courgettes, then cut them into cubes
Sauté a clove of garlic in a pan with the oil, once browned, add the zucchini.
Cook over medium heat until golden brown, then add salt.
Meanwhile, cook the pasta in plenty of salted water, drain when al dente, keeping a ladle of cooking water.
Lift the clove of garlic, then add the ricotta and cream to the pan with the zucchini, and mix everything gently, adding, if necessary, a little cooking water.
Add the pasta and sauté in a pan until all the sauce binds well.
Serve the pasta with the zucchini by putting a sprinkling of Parmesan cheese and a little pepper directly on the plates