Macaroni with zucchini
Instructions
Sauté the finely chopped shallot in 4 tablespoons oil, add sliced Zucchini, a handful of chopped parsley, salt and pepper and cook for 15 minutes.
In a saucepan heat the milk with the ricotta and then combine them with Zucchini and mix.
Boil macaroni in salted water, drain and toss with the ricotta and Zucchini sauce, a teaspoon of Marjoram and pepper.
Ingredients and dosing for 4 persons
- 350 g of pasta macaroni type
- 400 g of zucchini
- 5 tablespoons of milk
- 1 shallot
- 150 g of ricotta
- 1 teaspoon of minced marjoram
- Salt
- Pepper
- Olive oil
- 1 handful of chopped parsley