Ricotta and zucchini pasta

This pasta is a perfect vegetarian healthy dinner, which speciality is the wine steamed zucchini and ricotta mixture. Try our easy, gluten-free ricotta and zucchini pasta recipe!

Level: easy
Calories: average
Cost: average

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4

Ingredients

• 2 medium zucchinis
• 150 g ricotta
• 1 dl (1/2 cups) dry white wine
• 1 tablespoon olive oil
• 1/2 kg pasta (I made it with Penne)
• salt
• pepper

Instructions

1. Wash the zucchinis, cut both of the edges. At first cut them into 1 cm/ 0,5 inches thick round slices, then cut the slices into quarters.
2. Preheat the olive oil, put the slices in the pan and start to cook on a low heat. Season with salt and pepper. After 5-6 minutes add the white wine. Cover the pan, cook until the courgette is softened and the wine is evaporated completely under it.
3. Meanwhile preheat 2 l salted water, when the water is boiling add the pasta and cook it like the packaging says.
4. When the zucchini is ready, immediately add the ricotta, stir it until the ricotta is a melted.
5. When the pasta is cooked, drain it and mix it with the zucchini.
6. Serve immediately!

Enjoy!