Zucchini & Ricotta Pasta

Name: Zucchini & Ricotta Pasta
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Cuisine: Italian
Ingredients: 2.5 oz Pasta (orecchiette); 1/2 Zucchini; 1 tbsp Ricotta cheese; 1/4 Lemon; 1 tsp Pine nuts; 1/2 tbsp Mint (fresh); 1/4 clove Garlic

A vegetarian pleasure for all pasta lovers!

Victoire

4 minutesPrep time

10 minutesCook time

500 cal.Per serving

Ingredients

2.5 oz

Pasta (orecchiette)

1/2

Zucchini

1 tbsp

Ricotta cheese

1/4

Lemon

optional

1 tsp

Pine nuts

optional

1/2 tbsp

Mint (fresh)

1/4 clove

Garlic

Utensils

Frying pan, Pot (small), Stovetop, Colander, Grater

recipe

Step 1

Cook the pasta according to package instructions. Wash & slice the zucchini in half lengthwise, then into half moons. Mince or grate the garlic.

Step 2

Heat a drizzle of oil in a pan over medium-high heat. Add the zucchini & garlic. Cook, stirring for 5 min.

Step 3

Drain the cooked pasta. Add it to the pan with the ricotta. Season with salt & pepper. Add a squeeze of lemon juice. Garnish with mint leaves, pine nuts & lemon zest (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy	500 cal.
Fat	24g
Carbohydrates	58g
Protein	15g
Fiber	6g

On average, one serving of the recipe "Zucchini & Ricotta Pasta" contains 500 Energy, 24 g of Fat, 58 g of Carbohydrates, 15 g of Protein, 6 g of Fiber.

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