Noodles with ricotta
Instructions
Wash the zucchini, then scrape the shells slightly, ticking, dry them and cut them into rings.
FRY in a pan with 1 cup of oil, drain with a perforated scoop as they become slightly browned and keep them aside.
In a bowl, work the ricotta with 3 tablespoons of olive oil and a pinch of salt to make it creamy.
Cook the noodles, drain and flip them in bowl over cottage cheese; combine the zucchini, season with a handful of pepper and mix with great delicacy.
Ingredients and dosing for 4 persons
- 400 g of type pasta tagliatelle all'uovo
- 2 zucchini
- 200 g of ricotta
- Olive oil
- 1 == Pto Meeting
- 1 handful of pepper