Half Sleeve Pasta with vegetables and ricotta with zucchini and mushrooms, and ricotta instead of cream. Short story: The first nomadic humans found themselves with a surplus milk problem from their pastures. With clay pots at their disposal, they thought it wise to fill them and drink milk even after several days or months. Unfortunately, they realized that the milk fermented, changing its consistency and color, and with nothing else to eat, they tried the fermented milk. To their amazement and surprise, they discovered it was good to eat. I think this is how cheese was born, from a transformation of milk through an acidifying process. Today, this process is initiated with chemical or natural enzymes, a whey separation system with rennet, which will then be used for cheese preparation. After processing, it is left to rest for cheese maturation, whether you want it fresh, aged, or very fresh, like ricotta for instance.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 492.36 (Kcal)
- Carbohydrates 63.83 (g) of which sugars 6.01 (g)
- Proteins 18.68 (g)
- Fat 20.92 (g) of which saturated 6.01 (g)of which unsaturated 2.71 (g)
- Fibers 3.70 (g)
- Sodium 1,630.94 (mg)
Indicative values for a portion of 305 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
- 5.3 oz whole grain half sleeve pasta (whole grain)
- 3.5 oz cow's milk ricotta
- 2 zucchini
- 3.5 oz champignon mushrooms
- 1 stalk celery
- 1 onion
- 1 chili pepper (spicy)
- 1 sprig rosemary
- 2 tbsp extra virgin olive oil
- 1.5 tsp salt
Tools
- Pan
- Pot
- Wooden Spoon
Steps
I washed the zucchini without peeling them and chopped them into pieces. I did the same with the onion and celery. I trimmed the stems of the mushrooms, washed them quickly, and sliced them.
In the pan, I put the oil with the onion and celery, and when they are lightly golden, I add the chili pepper with the rosemary, zucchini, and mushrooms. I adjust the salt and add the ricotta, stir, and turn off the heat.
I cook the half sleeve pasta al dente and pour it into the pan with the vegetables and ricotta.
I toss the half sleeve pasta with the vegetables and ricotta with a ladle of cooking water and a drizzle of extra virgin olive oil.
And here they are, my whole grain half sleeve pasta. Of course, you can choose to use durum wheat or your preferred type.
And here finally is my half sleeve pasta with vegetables and ricotta
Advice
I would like to recommend a Sicilian dessert with ricotta: cassatelle with ricotta.
https://blog.giallozafferano.it/vaipinacucina/ricetta-cassatelle-alla-ricotta/
https://blog.giallozafferano.it/vaipinacucina/ricetta-cassatelle-alla-ricotta/
https://blog.giallozafferano.it/vaipinacucina/ricetta-cassatelle-alla-ricotta/
FAQ (Questions and Answers) “`
Can you make the half sleeve pasta with vegetables and ricotta using fresh pasta and durum wheat?
Certainly, you can do anything, and making fresh pasta with vegetables and ricotta will surely be tastier.
