Farfalle with zucchini and ricotta

Wash and check the zucchini, then cut it into long tool not thicker sticks of 1 centimeter.

In a pan pour 5 tablespoons oil, add the garlic cloves and cook over a medium heat.

Do Brown the garlic, then, before deleting it, crushing to perfume oil.

Throw in skillet Zucchini sticks, have them jump, shaking the Pan so that it does not take a too intense colouring.

When they are softened, add salt and remove from heat.

Boil water, add salt and cook the farfalle until al dente.

Meanwhile clean the peppers, which must not be too spicy, removing the seeds and petioles.

Then mince.

Heat a bowl with a couple of ladles of boiling water, then turn off the water and place in the ricotta crumbled coarsely.

Place the bowl over a saucepan with hot water so that it cools down.

When the pasta is cooked, drain remaining half ladle of cooking water.

Dress with a knob of butter, then turn the dough into the pan of Zucchini that you reported on the fire to warm up.

Add the chopped peppers and padellate around for a few moments.

Turn the pasta with zucchini in bowl of ricotta, combining the cooking water from the seal and stir.

Split the dough in warm place holsters on each portion a sprig of Sage.

Serve immediately.