in Italy

Penne with zucchini and ricotta sauce

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Ingredients for 4 servings:

  • 500g penne
  • 400 g zucchini
  • 100 g ricotta
  • 50 g Parmesan, grated
  • ½ tsp ground nutmeg
  • 4 tbsp olive oil
  • 2 garlic cloves
  • basil
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a delicious recipe from Tuscany

Peel and press the garlic and heat it with the olive oil. Add the cleaned, washed, and finely chopped zucchini and the torn basil leaves. Season with salt and simmer for about 20 minutes. Set the zucchini aside and let cool. Stir in the ricotta (this will make it creamier) and mix with the Parmesan and nutmeg. Slightly mash the zucchini and add it, mix everything together, and add more salt if desired. Cook the pasta until al dente and fold in the zucchini and ricotta cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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