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Main course
Fusilli with Zucchini and Ricotta
Prep time
25 min
Portions
1
Difficulty
Easy
876
kcal
Nutrition · Per portion
Carbs
82.6 g
Protein
36.8 g
Fat
44.2 g
Ingredients
For 1 portion
- Fusilli100 g
- Zucchini1 Stk
- Ricotta65 g
- Garlic cloves1 Stk
- Parmesan15 g
- Olive oil1 tbsp
- Lemon zest¼ tsp
- Basil1 bunch
- Salt¼ tsp
- Pepper1 pinch
- Pine nuts10 g
- Chili flakes1 pinch
Method
Step by step
- 1
Cook fusilli al dente in plenty of salted water according to package.
- 2
Cube zucchini, finely chop garlic.
- 3
Heat olive oil in a pan, fry zucchini for about 6 min.
- 4
Add garlic and chili flakes and briefly fry.
- 5
Toast pine nuts in a dry pan until golden.
- 6
Drain pasta, reserving some pasta water.
- 7
Smooth-stir ricotta with some pasta water, season with salt, pepper and lemon zest.
- 8
Mix pasta with zucchini and ricotta sauce.
- 9
Serve with Parmesan, pine nuts and basil.
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