Pasta ricotta e zucchini

Pasta with ricotta and zucchini is a simple and tasty dish, perfect for a light and vegetarian meal. Here’s how to prepare it:

Ingredients

• 320 g of pasta (penne, fusilli, or spaghetti work well)
• 2 medium zucchini
• 200 g of fresh ricotta
• Extra virgin olive oil
• 1 clove of garlic
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Fresh basil leaves (optional for garnishing)

Preparation

1. Start by washing and cutting the zucchini into cubes or thin slices, depending on your preference.
2. In a large pan, heat a drizzle of extra virgin olive oil and add the whole clove of garlic to flavor the oil. If you prefer, you can also finely chop it.
3. Add the cut zucchini to the pan and cook over medium-high heat until they are golden and tender. Season them lightly with salt.
4. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the instructions on the package until the desired doneness is reached.
5. While the pasta is cooking, remove the garlic from the zucchini and add the ricotta to the pan with the zucchini. Mix well to combine the ingredients and, if necessary, add a bit of the pasta cooking water to make the sauce creamier.
6. Drain the pasta and reserve some of the cooking water.
7. Add the pasta to the pan with the zucchini and ricotta sauce. Stir well to combine everything, adding a bit of the reserved cooking water if necessary to achieve a creamy consistency.
8. Taste and adjust the seasoning with salt and pepper according to your taste.
9. Serve immediately, garnished with fresh basil leaves and, if you like, a sprinkle of grated Parmesan cheese.

Trivia

This dish is typical of Italian home cooking, which values the freshness of the ingredients. Ricotta, in particular, is a versatile cheese that pairs well with the sweetness of the zucchini, creating a balanced and nutritious dish.