Pasta With Zucchini And Ricotta Recipe by Ricardo
Cooking Instructions 30 minutes 1 Finely dice onion. 2 Wash, dry and slice zucchini, first lengthwise, then in 1/4-inch slices. 3 Mince garlic. 4 Heat 3 tbsps of olive oil in a large pan. Add onions and cook at medium temperature for 5 minutes. 5 Add zucchini and cook for 10 minutes. Then add crushed red pepper. 6 Meanwhile heat up water. Add a couple of generous pinches of salt. When water boils, add pasta and cook according to instructions. 7 In a mini food processor combine garlic, basil, a punch of salt and 3 Tbsps of olive oil until smooth. 8 Add cooked pasta and 1 cup of pasta water to zucchini. Mix and cook for 1 minute. 9 Add ricotta, crushed red pepper and lemon zest. Mix well. Turn off heat. 10 Add basil paste and 1/2 cup of parmesan. Mix well. 11 Serve on plate and sprinkle more parmesan. 1 Finely dice onion. 1 Finely dice onion. 2 Wash, dry and slice zucchini, first lengthwise, then in 1/4-inch slices. 2 Wash, dry and slice zucchini, first lengthwise, then in 1/4-inch slices. 3 Mince garlic. 3 Mince garlic. 4 Heat 3 tbsps of olive oil in a large pan. Add onions and cook at medium temperature for 5 minutes. 4 Heat 3 tbsps of olive oil in a large pan. Add onions and cook at medium temperature for 5 minutes. 5 Add zucchini and cook for 10 minutes. Then add crushed red pepper. 5 Add zucchini and cook for 10 minutes. Then add crushed red pepper. 6 Meanwhile heat up water. Add a couple of generous pinches of salt. When water boils, add pasta and cook according to instructions. 6 Meanwhile heat up water. Add a couple of generous pinches of salt. When water boils, add pasta and cook according to instructions. 7 In a mini food processor combine garlic, basil, a punch of salt and 3 Tbsps of olive oil until smooth. 7 In a mini food processor combine garlic, basil, a punch of salt and 3 Tbsps of olive oil until smooth. 8 Add cooked pasta and 1 cup of pasta water to zucchini. Mix and cook for 1 minute. 8 Add cooked pasta and 1 cup of pasta water to zucchini. Mix and cook for 1 minute. 9 Add ricotta, crushed red pepper and lemon zest. Mix well. Turn off heat. 9 Add ricotta, crushed red pepper and lemon zest. Mix well. Turn off heat. 10 Add basil paste and 1/2 cup of parmesan. Mix well. 10 Add basil paste and 1/2 cup of parmesan. Mix well. 11 Serve on plate and sprinkle more parmesan. 11 Serve on plate and sprinkle more parmesan. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Homemade Crunchwrap Supreme Cocoa Cream with extra virgin olive oil Brad's fresh coho salmon w/ mushroom cream sauce Chicken Fettuccine Alfredo My Pimento Mac and Cheese Homemade Crunchwrap Supreme Cocoa Cream with extra virgin olive oil Brad's fresh coho salmon w/ mushroom cream sauce Chicken Fettuccine Alfredo My Pimento Mac and Cheese My Pimento Mac and Cheese Weet-Bix pancakes Stuffed grape/vine leaves (Yaprak) with artichoke Kung Pao Chicken Lapis surabaya metode all in one Italian picnic roast Best Burger Manggo Coconut Puding California Farm Tacos from scratch Stirfry white pak choy with shiitake My Pimento Mac and Cheese Weet-Bix pancakes Stuffed grape/vine leaves (Yaprak) with artichoke Kung Pao Chicken Lapis surabaya metode all in one Italian picnic roast Best Burger Manggo Coconut Puding California Farm Tacos from scratch Stirfry white pak choy with shiitake