Pasta with zucchini and ricotta
4 servings
30 minutes
Pasta with zucchini and ricotta is the embodiment of lightness and freshness in Italian cuisine. This recipe combines the delicate texture of ricotta with the sweet flavor of roasted zucchini, creating a perfect balance. Lemon zest adds a refreshing citrus note, while extra virgin olive oil makes the dish velvety and rich. Hailing from sunny Italy, this pasta reflects the philosophy of simplicity and naturalness inherent in Mediterranean diets. Perfect for warm summer evenings or a light dinner, it pairs wonderfully with white wine and fresh baguette. The simple preparation method preserves the freshness of the ingredients, while the creamy delicacy of ricotta makes the dish both comforting and refined.
1
Preheat the oven to 230 degrees. Grease 2 baking sheets with oil and lay thinly sliced zucchini in a single layer. Brush with olive oil, season with salt and pepper. Bake until tender and golden for 25-30 minutes, occasionally flipping the sheets.
- Extra virgin olive oil: 2 tablespoons
- Baby zucchini (courgette): 1 kg
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Meanwhile, in a large pot of boiling salted water, cook the pasta until done. Drain.
- Linguine: 500 g
3
Add olive oil, lemon zest, and zucchini to the pasta. Mix well and serve with ricotta.
- Extra virgin olive oil: 2 tablespoons
- Lemon: 1 piece
- Baby zucchini (courgette): 1 kg
- Ricotta cheese: 0.5 glass
