The pasta with extremely creamy zucchini and ricotta is a very quick and tasty summer main course, which I learned years ago from my beloved mom and I often and gladly cook for my family, to their utmost delight!
This time as well I suggest you try the recipe and, as always, I’m waiting for your feedback on my Instagram@isaporidicasa.
Ready to start? I am waiting for you in the kitchen and on my Facebook page HERE
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 PEOPLE
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz pasta
- 1 lb lbs ricotta
- 4 zucchini
- 1 clove garlic
- 1 bunch basil
- salt
- pepper
- 2 cups extra virgin olive oil
Tools
- Pan
- Bowl
Steps
Wash and trim the zucchini, then slice them into thin rounds with the help of the mandoline
Heat a couple of inches of peanut oil in the pan, when it reaches temperature, deep-fry the zucchini until they are golden and crispy. Remove with a slotted spoon and place them on a plate lined with paper towels
Cook the pasta in plenty of salted water
In a bowl, put the ricotta sifted with the peeled and minced clove of garlic and the chopped basil leaves, season with salt and pepper.
Add one or two ladles of pasta cooking water and mix until you obtain a very creamy consistency.
Put the zucchini in the bowl with the ricotta cream, keep a handful aside to decorate the plates. Drain the pasta, pour it into the bowl and mix carefully. Serve the pasta decorating the plates with the zucchini you set aside. Enjoy your meal!
