Ingredients
Scale
8 oz fresh ricotta cheese
12 oz ridged penne pasta
8 oz zucchini
Olive oil to taste
Fine & coarse salt to taste
Dried parsley or freshly chopped basil leaves
(Optional) 2 tbsp lemon zest or grated parmesan cheese
Instructions
- Wash and cut the zucchini, then toss them in a saucepan with a drizzle of olive oil and a pinch of salt. If you want, you can add some breadcrumbs to make them crunchier and 2 cloves of garlic for flavor. Cook them on medium heat for about 10 minutes.
- While the zucchini are cooking, fill a pot with 3/4 water and bring it to a boil. Then add a handful of coarse salt, let it dissolve for a minute, and add the penne pasta as well.
- Add the ricotta to a bowl along with the herbs.
- When the pasta is almost ready, take a ladleful of its cooking water and pour it on the ricotta, mixing well with a fork. You will obtain a smooth cream.
- When the pasta is ready, drain it and add it to the bowl with the ricotta cream, along with the zucchinis.
- Mix everything. If you wish, you can add some grated lemon zest or grated parmesan cheese. Let everything rest for a couple of minutes, then you can serve.
- Prep Time: 10
- Cook Time: 10
- Category: Pasta
- Method: Cooking
- Cuisine: Italian