Bucatini ricotta and zucchini
Bucatini ricotta and zucchini
Bucatini ricotta and zucchini
5
1
Stefano Moraschini
Peel and coarsely chopping Zucchini, toss them in the pan for 3 minutes with the crushed garlic and olive oil.
Join hands with torn Mint and salt.
Cook al dente bucatini.
Dilute the ricotta with a few tablespoons of the cooking water and season the pasta with ricotta cream and zucchini.
Sprinkle with Parmesan cheese.
Calories calculation
Calories amount per person:
1061
Ingredients and dosing for 4 persons
License
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