Taglierini Pasta with Zucchini and Ricotta Sauce
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- Ingredients
- 300 grams Taglierini
- 2 Zucchini
- 2 garlic cloves
- 1 rosemary
- 2 Tbsps butter
- 100 milliliters white wine
- 200 grams Ricotta cheese
- salt
- peppers (freshly ground)
Preparation steps
1.
Cook the Taglierini according to package instructions in boiling salted water until al dente. Reserve some pasta water for later use.
2.
Rinse the zucchini, cut in half lengthwise and cut into thin strips.
3.
Peel and slice the garlic cloves.
4.
Rinse the rosemary, shake dry and pluck leaves.
5.
Melt the butter in a skillet. Add the zucchini, rosemary and garlic and sauté until the zucchini is tender. Add the white wine and season with salt and pepper. Add the drained pasta to the pan and toss until coated in the sauce. Divide the pasta between warm plates. Add the ricotta to the skillet along with 3-4 tablespoons pasta water, and allow to melt. Season with salt and pepper, and drizzle over the plated pasta. Serve immediately.
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