Saute, stirring frequently until all the liquid has evaporated.
Do not overcook the zucchini to the point that it gets mushy.
Cook the ditali pasta in the boiling water until al dente.
Ingredients of Ricotta Zucchini Pasta 🍝
- You need 6 of zucchini, peeled and sliced into coins.
- It's 1 of onion, sliced.
- It's of olive oil.
- Prepare 6 cloves of garlic, minced.
- Prepare 1/8 teaspoon of black pepper.
- Prepare 1 can of chicken broth, low sodium.
- Prepare 1 teaspoon of basil leaves.
- Prepare of salt.
- Prepare 16 oz of pasta (your favorite!).
- You need 2 cups of whole milk ricotta cheese.
- You need to taste of parmesan cheese.
Ricotta Zucchini Pasta 🍝 step by step
- Heat olive oil in a pan.......
- Place your cut zucchini and sliced onion into olive oil, sauté for several minutes........
- Add to zucchini and onion your minced garlic and black pepper, continue to sauté for several more minutes.......
- Now add your chicken broth and basil leaves, bring to a boil then reduce heat and continue to stir......
- Meanwhile, boil your favorite pasta, don’t forget to salt your water !.
- Drain pasta well, then add cooked pasta to zucchini mixture.......stir lightly.......
- Add into pasta / zucchini mix your ricotta cheese, stir on low heat until pasta and veggies are completely coated with the ricotta cheese.......remove from heat.......
- Sprinkle Parmesan cheese onto each serving and enjoy 😉!!.
Add salt, black pepper and red pepper flakes to taste. Cook pasta following packet instructions or until just tender. Add zucchini for last minute of cooking. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. While pasta cooks, warm a serving bowl and put ricotta in it, along with about half the basil.
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