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Ingredients
- 1 lb farfalle or possibly other short pasta (454 g)
- 1 lrg zucchini, halved lengthwise and sliced on the diagonal
- 5 Tbsp. extra virgin olive oil (75 ml)
- 3 clv garlic, chopped
- Â Â red pepper flakes, to taste
- 1 lb ricotta cheese (475 g tub)
- 1/3 c. minced fresh basil (75 ml)
Directions
- Coarse salt and freshly cracked black pepper, to taste
- Cook pasta in boiling, salted water till hard to the bite, about 7 to 9 min. Drain reserving 1 c. of pasta water.
- While pasta is cooking, add in 2 tbsp. of the extra virgin olive oil to a large saute/fry pan over medium-high heat. Add in zucchini and saute/fry just till starting to brown, about 3 to 4 min. Reduce heat to medium-low and add in garlic and pepper flakes and saute/fry just till garlic softens but does not brown, about 2 min. Remove from heat. Toss zucchini, remaining 3 tbsp. oil, ricotta, basil and pasta in a large bowl. Add in sufficient of the remaining pasta water to moisten. Season with salt and pepper to taste.
- I love simple pasta dishes and this is my new favourite!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 349 | |
| Calories from Fat 258 | 74% |
| Total Fat 28.94g | 36% |
| Saturated Fat 9.87g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 127mg | 5% |
| Potassium 395mg | 11% |
| Total Carbs 9.36g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.7g | 2% |
| Protein 14.17g | 23% |
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