Tonnarelli with vegetables and ricotta cream is a tasty and simple vegetarian main course to prepare. If you can’t find egg tonnarelli, it’s possible to use another type of long pasta, even without eggs. It is prepared with seasonal vegetables, zucchini, bell peppers, and eggplants. To make it even more delicious, you can add pancetta, sausage, or guanciale. Don’t miss the Tonnarelli with Monkfish or Tonnarelli with Lobster.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 2 zucchini
- 1 bell pepper
- 1 eggplant
- 5 cherry tomatoes
- 1 clove garlic
- 5 tablespoons extra virgin olive oil
- 1/2 cup white wine
- 7 oz sheep ricotta
- 5 tablespoons grated Parmesan cheese
- 1.1 lbs fresh pasta (tonnareli)
- salt
- pepper
Tools
- 1 Knife
- 1 Pot
- 1 Pan
- 1 Bowl
Steps
Wash the vegetables well and dry them with paper towels.
Cut them into small cubes.
Heat the oil with the garlic clove in its skin.
When the oil is hot, add the vegetables and sauté on high heat.
Season with salt and pepper.
Deglaze with white wine and let the alcohol evaporate.
Remove from heat; the vegetables should remain crunchy.
Cook the pasta in plenty of salted water.
In a bowl, add the ricotta, 2 tablespoons of cooking water, Parmesan, and a bit of pepper.
Mix well and set aside.
Drain the pasta directly into the vegetables and sauté for 1 minute with 1 ladle of cooking water.
Remove from heat and toss with the ricotta cream.
Serve immediately.
Tips
You can substitute grated Parmesan with Pecorino Romano for a spicier taste.
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