Tuesday, March 15, 2011

Spaghetti with zucchini cream

Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes Ingredients 280 gr. 600g wholemeal spaghetti. 40g of zucchini. basil leaves 1 lemon 150g. 30g garlic ricotta. extra virgin olive oil salt white pepper PROCEEDINGS -------------------------- Tick, wash and dry the zucchini, then the goal pelatene 'with potato peeler, peel and boil for a couple of minutes in boiling water.

Cut all but the zucchini, peeled or not, first in long slices and then at an angle to match. In a pan put the olive oil with some garlic cloves to your taste and all the sliced \u200b\u200bzucchini, put it on fire and jump over a high flame for a few minutes, stirring with a wooden spoon, a cooking course in 6 minutes, then remove from heat and remove garlic cloves.

Meanwhile cleaned with a damp cloth, basil leaves and shake it with the skins of blanched zucchini and a few tablespoons of cold water to reduce cream. Taste, adjust salt and pepper and transfer to a large bowl. Put a large pot on the fire with water to cook the pasta as soon as the water is boiling, salted with a handful of salt and cook pasta.

When the pasta is' cooked al dente, drain and transfer it into the bowl with the cream of zucchini, stir before adding the cheese and the fried zucchini, mix well, then flavored with lemon zest and season with salt and pepper. Serve immediately. COUNCIL To make more 'spicy cream of zucchini can replace the ricotta with the same amount' of fresh goat cheese, or one quarter of pecorino cheese.

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