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I am always looking for ways to use my garden fresh veggies during the summer months. Sometimes something as simple as adding them to pasta can be a great way to use them.
Salt water and cook pasta until aldente. Drain pasta and reserve 1 cup pasta water.
Sauté sliced zucchini in 3 tablespoons of oil until lightly brown. Once browned, add drained pasta and reserved pasta water. Cover and cook for 3-5 minutes.
While this is cooking, whisk ricotta , parmesan cheese, remaining oil and onion salt together. Add 1-2 tablespoons of warm water if you need a thinner consistency. Add chopped herbs and ricotta mixture to the pasta.
Note: I used a combination of mostly basil, parsley and chives with a few mint leaves. You can also use other veggies. I have used squash and green beans at times.
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