Penne with zucchini and ricotta
Recipe from Elena Faita
Ingredients
4 Portions
2 lbs. of yellow zucchini
Sea salt and fresh ground black pepper
3 tablespoons of olive oil
3 minced garlic cloves
200g of diced pancetta
12 oz. of fresh ricotta cheese
Chopped basil
1/4 cup of parmesan cheese
Thinly sliced chili peppers
500g of penne pasta
Method
Cut each end of the zucchinis. Blanch the zucchinis in salty water during 2 minutes.
Strain and let cool. Cut the zucchinis in angle, in ½” thick slices.
In a large frying pan, heat the oil and cook the garlic until tender. Add the pancetta and the zucchini slices, and let cool for 5 minutes.
Cook the penne and strain.
Add the penne in the zucchini mix, then add the ricotta and mix well, Then, add the basil and the parmesan cheese.
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