Vegetarian Spaghetti with Zucchini and Ricotta Cheese

Name: Vegetarian Spaghetti with Zucchini and Ricotta Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 SERVINGS
Cuisine: Italská kuchyně
Ingredients: 200 g durum wheat spaghetti; 2 zucchini; 100 g fresh green beans; ½ tablespoon ricotta forte; 2 slices white Italian bread for croutons; Zest of 1 organic lemon; Sprig of flat-leaf parsley; Sprig of basil; Extra virgin olive oil; 1 clove garlic; Salt

2 SERVINGS

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INGREDIENTS

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

INSTRUCTIONS

1
In a large pan, toast the bread slices in olive oil until golden and season with grated lemon zest.
2
Remove the bread from the pan and cut into croutons.
3
Cut the zucchini into one-centimeter cubes and add to the pan where a clove of garlic and a whole sprig of parsley are sautéing in 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, cook the spaghetti al dente in salted water, drain, and transfer to the pan with the vegetables.
6
Toss, add grated fresh ricotta, olive oil, bread croutons, and season with organic lemon zest. Serve sprinkled with grated ricotta and drizzled with olive oil.

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