Spaghetti with ricotta al forno
Instructions
Thin washers cut the zucchini and Leek.
Slice the shallots and cut the flesh into small dice of tomatoes, peeled them and having eliminated the seeds; cut into cubes the ricotta.
Cook al dente spaghetti in salted water.
Meanwhile, pour the oil in a pan and fry the shallots, leek and Zucchini over high heat, stirring, for no more than 2 or 3 minutes.
Drain the spaghetti, pour into the Pan and add the diced tomato.
Let them jump for a few minutes, stirring focus.
Turn off the heat and add the baked ricotta and pepper.
Mix well to evenly mix the seasoning and serve immediately.
Ingredients and dosing for 4 persons
- 2 tablespoons of olive oil
- 50 g of baked ricotta
- 2 small zucchini
- 2 perini tomatoes red and hard
- 1 leek
- 1 shallot
- Salt
- Black pepper
- 300 g of type pasta spaghetti