The pasta with zucchini, ricotta, turmeric, and mint is a light, colorful, and tasty first course. For the recipe, I chose short pasta, like caserecce tossed with sautéed zucchini, turmeric that gives the pasta a nice yellow color, ricotta, and mint making the dish even fresher to the palate. Perfect to enjoy in summer, even cold.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Summer
Ingredients
- 3.5 oz dark zucchini
- 2.8 oz caserecce (or another type)
- 1.8 oz ricotta
- 1 shallot
- A few leaves mint
- to taste ground turmeric
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Pan
- Mandoline
- Knife
- Pot
- Colander
- Lid
- Wooden spoon
- Teaspoon
Preparation
To prepare the pasta with zucchini, ricotta, turmeric, and mint…
First, heat the water to cook the pasta. When it boils, add the caserecce or another type and cook for the minutes indicated on the package.
While the pasta is cooking, wash the zucchini, trim the ends, and slice them into not too thin rounds using a mandoline or knife. Peel and slice the shallot as well.
In a pan, pour the extra virgin olive oil and heat it. When hot, lightly sauté the shallot, then add the zucchini and cook over medium heat for 10–15 minutes, covering with a lid and stirring occasionally. Add a little water if necessary to make them softer.
After the pasta cooking time, drain it well (retaining some cooking water) and add it to the zucchini. Add ground turmeric, a little cooking water to blend, salt, and pepper. Sauté it for a few minutes until colored and dry.
Finally, serve the pasta adding fresh ricotta, a few mint leaves, a drizzle of extra virgin olive oil, and another sprinkle of black pepper.
