Papardelle with baby marrow, ricotta and caper sauce – Food & Home Magazine
Papardelle tossed in a creamy ricotta and tangy caper sauce with roasted baby marrow—quick, comforting, and delicious. Serve now!
Ingredients
- 45ml (3 tbsp) butter
- 60ml (1/3cup) avocado oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 4 baby marrows, julienned
- 10 capers, drained
- salt and freshly ground black pepper, to taste
- 500g papardelle
- 250g fresh ricotta, crumbled
- 50g Parmesan, freshly grated
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