Pasta with ricotta and zucchini

šŸ‘©ā€šŸ³Procedure:

  1. Wash the zucchini and cut into thin slices or small cubes.

  2. Heat oil and garlic (whole or chopped, depending on your taste) in a pan. Add zucchini and cook over medium heat for about 10ā€“15 minutes, until soft and golden brown. Season with salt and pepper.

  3. Meanwhile, cook the pasta in plenty of salted water. Drain when al dente, reserving a ladleful of the cooking water.

  4. In a bowl, whisk the ricotta with a little of the cooking water until creamy. Add a pinch of salt, pepper, and a drizzle of oil, if desired.

  5. Add the drained pasta directly to the pot with the zucchini, add the ricotta and a little cooking water if needed, and stir well over low heat until everything is well blended.

  6. Serve warm with a sprinkle of Parmesan cheese (optional) and a few basil or mint leaves for a fresh touch.