Ricotta and zucchini cream scented with mint, a pasta dressing that can be made in minutes. The beauty of this sauce is that it can be prepared in advance and stored in the refrigerator. At the right moment, you just have to boil the pasta and season it, obtaining a cold first course, ideal for the summer season.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Ricotta and Zucchini Cream
- 14 oz zucchini
- 9 oz ricotta
- 10 leaves mint
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Immersion Blender
Notes
Ricotta and zucchini cream can be stored in the refrigerator in a container for 1 – 2 days.
If you liked this recipe, you might also be interested in Pasta with Zucchini and Ricotta or Spaghetti with Basil or Pasta Salad with Potatoes and Peas.
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