Spaghetti in zucchini and ricotta sauce - Donnafugata
Rinse the zucchini, cut off the ends and thinly slice. Heat the oil in a saucepan that can hold the pasta and lightly brown the peeled, lightly crushed
Ingredients
- 400 gr (13 1/3 oz) spaghetti
- 600 gr (20 oz) small very fresh zucchini;
- 200 gr (6 2/3 oz) ewe's-milk
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic
- grated Parmesan [or pecorino] cheese
- basil
- salt and pepper
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