Pasta con le Zucchine e Ricotta

Pasta con le Zucchine e Ricotta is a delightful Italian dish that combines the freshness of zucchini with the creaminess of ricotta cheese, creating a light yet satisfying meal. Perfect for a quick weeknight supper, it embodies the essence of rustic Italian cooking with its simple yet flavorful ingredients.

Ingredients

• Pasta (spaghetti or fettuccine) - 160 grams
• Zucchini - 2 medium (about 300 grams)
• Ricotta cheese - 100 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil - 10 leaves, chopped
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, wash the zucchini and cut them into thin half-moons.
3. In a large skillet, heat the olive oil over medium heat and add the minced garlic. Sauté for about 1 minute until fragrant.
4. Add the sliced zucchini to the skillet, season with salt and black pepper, and cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender.
5. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta and add it to the skillet with the zucchini.
6. Add the ricotta cheese and chopped basil to the pasta and zucchini, mixing well. If the mixture is too dry, add some reserved pasta water until you reach the desired creaminess.
7. Serve the pasta hot, topped with grated Parmesan cheese and a sprinkle of black pepper.

Nutrition

• Calories: 450
• Protein: 16 g
• Carbs: 58 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 30 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Zucchini is low in calories and high in fiber, which aids digestion.
• Ricotta cheese provides a good source of protein and calcium.

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