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.

Ingredients

  • 3 oz. pasta
  • 1 zucchini
  • 2 tbs ricotta
  • olive oil
  • thyme
  • ground black pepper
  • salt

Directions

  1. 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.
  2. Meanwhile, cut the zucchini in sticks and cook them by sauteing them in some hot oil. Season the zucchini with salt, pepper and thyme.
  3. Add the ricotta, mix well and immediately turn off the heat.
  4. Add the drained pasta to the sauce adding a spoon or two of the cooking water to dilute the ricotta cream if necessary.
  5. Enjoy!

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