Penne Pasta with Zucchini - NoRecipeRequired.com (April 2019).
Combined with cream and lots of mint - that's what makes it really fresh. Our recipe for penne with zucchini.
For 4 servings
- 1 small onion
- 2 spring onions
- 2 medium-sized zucchini (about 400 g)
- about 20 g of fresh sprigs of mint
- 500 g penne
- 2 tbsp olive oil
- 300 g of cream
- black pepper (mill)
- 100 g Ricottasalata (firm salted ricotta)
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Peel 1 onion, finely dice. Clean and wash the spring onions, cut into thin slices. Wash the zucchini, clean. Long thin slices, then cut very obliquely into long strips.
Wash 2 sprigs of mints, shake dry. Set aside 2 branches. Peel leaves of remaining mint sprigs and finely chop.
Cook 3 penne in plenty of bubbly boiling salted water.
Fry 4 onion cubes in a large pan in hot oil for about 3 minutes until glassy. Add zucchini, sauté briefly while stirring. Add leek onions, fry for a short time. Add finely chopped mint and cream, simmer gently for about 5 minutes. Season with salt and pepper.
Mix 5 pence dripping wet with the zucchini, season to taste. Roughly grate salted ricotta over. Dab mint leaves to taste. TIP: Ricotta salata is available at well-stocked cheese counters or in Italian supermarkets. Instead you can take about 40 g of planed pecorino.
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