Skip to main content

Rigatoni with Zucchini and Ricotta


Ingredients

4 zucchini
1 garlic clove
2 tbsp extra virgin olive oil
1 pinch salt
500 g rigatoni pasta
200 g ricotta (I used soft goat ricotta)
Freshly ground black pepper

Slice the zucchini and cook in a large frying pan with the garlic, olive oil and salt until soft but not mushy. Cook the pasta al dente in plenty of salted boiling water. Drain and add to the zucchini. Stir in the ricotta. Finish with freshly ground black pepper.

Serves 4-5


Photo by Alessandra Zecchini©


Labels

Labels:

Comments

  1. PamMay 25, 2010 at 1:05 AM

    Rigatoni is one of my favorites and this sounds delicious with the zucchini! I will have to be getting some ricotta as it is a perfect addition to dishes such as this!

    ReplyDelete
  2. JoMay 25, 2010 at 7:12 PM

    This looks so yummy!

    ReplyDelete
  3. DipikaMay 26, 2010 at 7:20 AM

    Love the combo..Zucchini with Rigatoni..love to try some continental cuisine this time :)
    Lovely Blog....

    ReplyDelete
  4. RachanaMay 26, 2010 at 8:51 AM

    This looks delicious!

    ReplyDelete
  5. Vikis KitchenMay 26, 2010 at 2:44 PM

    Zuchini with ricotta seems a nice combo. Very nice recipe and a wonderful blog too. Happy blogging dear!

    ReplyDelete
  6. AlessandraMay 26, 2010 at 5:52 PM

    Thank you all for your lovely comments :-)
    XX
    Alessandra

    ReplyDelete
  7. VrindaMay 27, 2010 at 1:06 AM

    Thanx for visiting our blog..u hav lovely n unique recipes,glad to follow u...

    ReplyDelete
  8. AlessandraMay 27, 2010 at 1:49 AM

    Thank you Vrinda, I will do the same! :-)

    ReplyDelete
  9. SookMay 27, 2010 at 9:29 AM

    I love adding zucchini in pasta too! This recipe looks fab!

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content ...
5 comments
Read more

Crema Bruciata, or Crème brûlée, with nectarines, plums and cherries

The original recipes comes from my book Sweet As... ,  my own recipe which doesn't require steam baking in the oven and includes nectarine slices. Plum slices and cherries were also added here, and the result was delicious!  In Italy we also call this  crema bruciata , but  crème brûlée  is most commonly used now as it sounds sophisticated :-). To make the crème you will need one egg yolk for each 100ml of cream and 1 tbsp of sugar, for this recipes I used 5 egg yolks (thus 500ml cream and 5 tbsp of sugar) and I filled 8 ramekins, plus I had a little left to fill three miniature ones. Of course if you don't put any fruit on the bottom you will need more crème. It is up to you how much fruit you put in, generally I just line the bottom of the ramekins with 4-5 think slices, this time I think I overdid it (thus the leftover crème) sicne stone fruit season is not long in NZ, and I wanted to use more fruit than crème! Don't use watery fruit and remo...
Post a Comment
Read more