John Myers
Contents
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Ingredients
- 250 g Capellini - very thin spaghetti
- Salt for the cooking water
- 4 Zucchini, pretty young
- 1 Fresh onion
- 1 Clove of garlic
- 3 tbsp Olive oil
- 150 g Ricotta
- 2 tbsp Freshly grated Parmesan
- 1 tbsp Cream cheese
- Pepper and salt
- 50 g Diced bacon
- 1 tbsp Olive oil
- 6 Basil leaves, fresh
Instructions
- Boil the capellini in plenty of salted water for approx. 4 minutes until al dente and drain.
- While the pasta water is being brought to the boil, cut the zucchini into slices, peel the onion and the clove of garlic and chop them both.
- Heat the oil in a pan and brown the zucchini, onions and garlic in it.
- In a separate pan, fry the bacon cubes in a little oil until crispy.
- Mix the ricotta with the cream cheese and Parmesan and season with salt and pepper. Chop the basil and fold in as well.
- Add the finished noodles to the zucchini vegetables, stir in the ricotta mixture, mix everything well and then serve on preheated plates.
- "Crown" with the bacon cubes and serve immediately.
- If the noodles get too plump, add some cooking cream.
Nutrition
Serving: 100gCalories: 442kcalCarbohydrates: 0.5gProtein: 14.1gFat: 43.1g
