Penne with zucchini and ricotta

Penne with zucchini and ricotta

Suggested material offered in store


2 lbs. of yellow zucchini

Sea salt and fresh ground black pepper

3 tablespoons of olive oil

3 minced garlic cloves

200g of diced pancetta

12 oz. of fresh ricotta cheese

Chopped basil

1/4 cup of parmesan cheese

Thinly sliced chili peppers

500g of penne pasta


Cut each end of the zucchinis. Blanch the zucchinis in salty water during 2 minutes.

Strain and let cool. Cut the zucchinis in angle, in ½” thick slices

In a large frying pan, heat the oil and cook the garlic until tender. Add the pancetta and the zucchini slices, and let cool 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 and the parmesan cheese


4 servings.

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