Zucchini and carrot ribbons
Instructions
Bring to a boil salted water to cook pasta.
Cut Zucchini and carrots into small pieces; Saute 2 tablespoons oil with aromatic herbs, then add the zucchini, carrots and stufarle slowly with a pinch of salt.
Apart, melt the cheese with a little warm water, add the pasta cooked al dente ribbons, carrots and courgettes stewed, stir and season with pepper.
Ingredients and dosing for 4 persons
- 250 g of type pasta ribbons
- 100 g of carrots
- 100 G = = Zucchini
- 100 g of ricotta
- Mixed aromatic herbs
- 2 tablespoons of olive oil extra virgin
- 1 pinch of salt
- Peppercorns