Quick to prepare, with an amazing taste, I fell in love with it immediately and I’m sure you will be pleasantly surprised too. Penne with Ricotta and Fried Zucchini is a first course that will brighten your day.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 24.7 oz zucchini
- 1 1/4 cups vegetable oil (for frying the zucchini)
- 1 pinch fine salt
- 1 pinch dried oregano
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 11 oz mezze penne rigate
- 1 pinch coarse salt (for pasta water)
- 3.5 oz ricotta
- 4.4 oz cooking cream
- 2 tablespoons grated Parmesan cheese
- 2 pinches black pepper (ground)
Steps
Wash the zucchini and slice them finely into rounds using a knife or a mandoline.
Heat the oil in a pan, add the zucchini gradually, and let them cook until golden brown. Then place them on a plate lined with a paper towel to absorb the excess oil.
Place the zucchini in a bowl, season them with oil, salt, oregano, and balsamic vinegar. Mix well and let them rest for a few minutes.
In a pot, pour plenty of salted water, once boiling, add the coarse salt and the pasta. Cook until al dente.
Meanwhile, prepare the sauce: place the ricotta and cream in a bowl, mix. Add a bit of pasta cooking water, Parmesan, and pepper, and combine everything.
Once cooked al dente, transfer the pasta with a slotted spoon directly into the bowl with the sauce.
Mix well, if necessary add a little pasta cooking water, it should become a smooth, creamy sauce.
Plate the dish, add some seasoned fried zucchini.
And enjoy your meal!
Tips, Advice
If you liked Penne with Ricotta and Fried Zucchini, try other zucchini pasta recipes:
