Mixed Pasta With Courgettes, Garlic, Ricotta & Mint
Ingredients
200 gr durum wheat fusili
525 gr of washed & cleaned little courgettes ( zucchini ), cut into smal rounds or i
2 fat cloves of garlic, peeled & finely cut up
EVOO ( Extra Virgin Olive Oil ), a fruity one
a few pinches of dried & crushed chilis
10 leaves of fresh mint, washed & pad dry, cut up finely
grinds of black pepper
To serve: freshly grated Parmesan cheese, grated
Preparation
1
Cook the pasta together in a large cooking pot, filled with plenty of water until al dente. Drain well but keep a bit of the boiling water for the sauce later.
2
3
Take a large non stick pan with fitting lid & heat up on medium high. Add a few tablespoons of the fruity EVOO. Heat up. When the oil sizzles, add the chopped up garlic & the chopped courgettes. Stir frequently & fry for about 4 to 5 minutes. Now, add a few pinches of crushed & dried chili's according to your taste. I prefer a bit but not too much. Stir from time to time. Fry for another 4 to 6 minutes or untill ready & cooked trough.
4
You have the pot of pasta, with a bit of the cooking water in it, in front of you. Stir well. Off the heat, add the chopped mint & add the ricotta. Stir with a spoon. Now, add the fried garlic & chili courgettes. Stir carefully with a spoon. Check the seasoning. Add a few grinds of black pepper & taste again. It has to taste fab!
6
Grate some fresh Parmesan shavings over the top & enjoy!!
7
MMMMMMMMM,...
Tools
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About
I bought lovely little courgettes ( zucchini ) at the multi cultural market in Brussels.
I also bought fresh sheep's ricotta. I wanted to make a nice & easy meal from it.
I had left over pasta & kamut pasta. So I made this!
Yield:
6 servings
Added:
Wednesday, December 9, 2009 - 10:33pm
Comments
July 23, 2011
Wish we could edit this one. It has possibilities.