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Receta Pasta With Zucchini And Ricotta
by Global Cookbook

Pasta With Zucchini And Ricotta
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Ingredientes

  • 1 lb farfalle or possibly other short pasta (454 g)
  • 1 lrg zucchini, halved lengthwise and sliced on the diagonal
  • 5 Tbsp. extra virgin olive oil (75 ml)
  • 3 clv garlic, chopped
  •     red pepper flakes, to taste
  • 1 lb ricotta cheese (475 g tub)
  • 1/3 c. minced fresh basil (75 ml)

Direcciones

  1. Coarse salt and freshly cracked black pepper, to taste
  2. Cook pasta in boiling, salted water till hard to the bite, about 7 to 9 min. Drain reserving 1 c. of pasta water.
  3. While pasta is cooking, add in 2 tbsp. of the extra virgin olive oil to a large saute/fry pan over medium-high heat. Add in zucchini and saute/fry just till starting to brown, about 3 to 4 min. Reduce heat to medium-low and add in garlic and pepper flakes and saute/fry just till garlic softens but does not brown, about 2 min. Remove from heat. Toss zucchini, remaining 3 tbsp. oil, ricotta, basil and pasta in a large bowl. Add in sufficient of the remaining pasta water to moisten. Season with salt and pepper to taste.
  4. I love simple pasta dishes and this is my new favourite!