Pasta con Zucchine e Ricotta

Pasta con Zucchine e Ricotta is a delightful Italian breakfast dish that combines the creaminess of ricotta cheese with the freshness of sautéed zucchini, creating a comforting and nutritious start to the day. This dish is simple to prepare and bursting with flavor, making it perfect for any breakfast table.

Ingredients

• Pasta (fusilli or penne) - 150 grams
• Zucchini - 200 grams, sliced
• Ricotta cheese - 100 grams
• Olive oil - 2 tablespoons
• Garlic - 1 clove, minced
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful, chopped
• Parmesan cheese - 30 grams, grated (optional)
• Lemon zest - 1 teaspoon

Steps

1. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat and add the minced garlic, sautéing for about 1 minute until fragrant.
3. Add the sliced zucchini to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are tender and slightly golden.
4. Once the pasta is cooked, reserve 1/2 cup of pasta water and drain the rest.
5. Add the drained pasta to the skillet with the zucchini and garlic, mixing well.
6. Stir in the ricotta cheese, lemon zest, and a splash of the reserved pasta water to create a creamy sauce. Adjust the consistency as needed.
7. Season with salt and black pepper to taste, then add the chopped fresh basil.
8. Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 320 mg
• Cholesterol: 30 mg
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from zucchini, which supports overall health.
• High in protein from ricotta, aiding in muscle repair and growth.

Tags