Vegetarian Spaghetti with Zucchini and Ricotta Cheese

2 SERVINGS

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INGREDIENTS

200 g durum wheat spaghetti
2 zucchinis
100 g fresh green beans
½ tablespoon ricotta forte
2 slices of white Italian bread for croutons
Zest of 1 organic lemon
Sprig of flat-leaf parsley
Sprig of basil
Extra virgin olive oil
1 clove of garlic
Salt

INSTRUCTIONS

1
In a large pan, fry slices of bread in olive oil until golden brown and season with grated lemon zest.
2
Remove the bread from the pan and cut it into croutons.
3
Cut the zucchinis into centimeter cubes, place them in the pan where a clove of garlic and a sprig of parsley are sautéing in the oil. Add a little water to prevent the garlic and parsley from burning.
4
Then add ½ tablespoon of ricotta, a few basil leaves, and chopped green beans.
5
In a large pot of salted water, cook the spaghetti al dente, drain, and pour into the pan with the vegetables.
6
Toss together, add grated fresh ricotta, olive oil, bread croutons, and season with organic lemon zest. Serve with a sprinkle of grated ricotta, drizzled with olive oil.

Manu a Matěj

The well-known duo, singer Matěj Ruppert and chef Emanuel Ridi, bring the true taste of Italy to your table. Try authentic recipes from the television screen in your own kitchen.