Ricotta and Mint Farfalle
Butterfly-shaped pasta, fresh cheese, greens, mint, and lemon… This recipe is quite literally spring on a plate!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stefanofaita.com.
Ingredients
- 1 pack (454 g) Stefano farfalle
- 60 ml (¼ cup) Stefano extra virgin olive oil
- 2 garlic cloves, peeled and thinly sliced
- 4 medium-sized zucchini, diced
- 30 ml (2 tbsp) fresh mint, roughly chopped
- 180 ml (¾ cup) ricotta
- 1 lemon, zest
- 60 ml (¼ cup) Parmesan, finely grated
- Salt
- freshly ground pepper
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