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.
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