Pasta with zucchini, ricotta, and sun-dried tomatoes, a very simple first course, quick to prepare, perfect for lunch. The zucchinis are cut into cubes and sautéed in a pan, then sun-dried tomatoes and ricotta, diluted with pasta cooking water, are added. Just add the pasta, in whatever shape you prefer, and in a few minutes, you will serve a tasty and flavorful dish!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 273.30 (Kcal)
- Carbohydrates 38.55 (g) of which sugars 6.24 (g)
- Proteins 15.18 (g)
- Fat 7.75 (g) of which saturated 3.73 (g)of which unsaturated 2.46 (g)
- Fibers 4.52 (g)
- Sodium 444.63 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.5 oz pasta
- 2 zucchini
- 8 sun-dried tomatoes
- 3.5 oz ricotta
- 1 clove garlic (to taste)
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Bowl
- Pot
- Colander
Preparation
Wash the zucchini, trim them, and cut them into small cubes.
Put them in a pan, with a drizzle of oil, a pinch of salt, and a clove of garlic, if you like.
Cook them for a few minutes over high heat until they are browned but still quite firm.
Add the sun-dried tomatoes, cut into small pieces, stir, and turn off the heat (1).
Boil the pasta in salted boiling water for the necessary minutes.
While it cooks, put the ricotta in a bowl and dilute it with the cooking water, until you get a cream. Add a pinch of pepper and set aside.
When the pasta is ready, drain it and pour it into the pan with the zucchini. Add the ricotta cream (2) and mix for a minute or two over medium heat.
Pasta with zucchini, ricotta, and sun-dried tomatoes is ready, distribute it on plates and serve… enjoy your meal!
Notes and Tips
You can use either cow’s ricotta or mixed, the packaged one you find at the supermarket is fine.
If you use oil-packed sun-dried tomatoes, dry them with paper towels to remove excess oil.
You can flavor the ricotta cream with grated Parmesan or Grana.
FAQ (Questions and Answers)
How can I substitute sun-dried tomatoes?
In season, you can use fresh cherry tomatoes, or you can replace them with diced bell peppers.
How can I substitute ricotta?
You can replace it with creamy cheese like robiola or Philadelphia, even in a lactose-free version if you have intolerance issues.
