Penne with zucchini and ricotta

Penne with zucchini and ricotta

Suggested material offered in store

Ingredients

3 small green zucchini

Sea salt and fresh ground black pepper

3 tablespoons of Stefano's olive oil

2 minced garlic cloves, slice with the garlic slicer

200g of pancetta cut in fine julienne

12 oz. of fresh ricotta cheese

Chopped basil

1/4 cup of parmesan cheese

Stefano's spicy olive oil

1 bag Stefano's penne


Preparation

Trim zucchini ends. Blanch zucchini whole in salted water for about 2 minutes. Drain and cool. Then cut into angles about ½' thick.

In a large 28cm sauté pan, heat the oil and cook the garlic and the pancetta. Add the zucchini slices, and let cook for 5 minutes.

Cook the penne and strain.

Add the penne in the zucchini mix, then add the ricotta and mix well, Then, add the basil, the spicy olive oil and the parmesan cheese.


Yield

4 servings.


Print recipe
Share this recepe


Back to the recipes list