Pasta with Zucchini, Ricotta and Parmesan

This is a nice fresh tasty creamy and very healthy way for cooking the pasta.

You need 300 grams of zucchini, 150 grams of fresh ricotta, 1 or 2 cloves of garlic depending on your taste, fresh thyme, salt, pepper and parmesan cheese and a wok pan.

To prepare the pasta with zucchini and ricotta start by boiling a pot of salted water for the pasta. You will need to cook it for a little time in boiled water, and then you will end to cook it in a wok pan.

Meanwhile wash the zucchini well , cut  the extremities  and slice sliced ​​quite thin  (about 2 mm).  Then cat in little pieces – I cut every slice in 4 parts. Slice also the  garlic, or symply squash it.

In a pan wok style heat 3 tablespoon of EVO oil (Extra Virgin Olive oil) or Olive Oil, add the onion, add the zucchini and let them flavor fairly high heat, stirring very gently. After 10 minutes, add the salt, cover the pot and let it cook for other 10 minutes. Meanwhile, cook the pasta you like very very al dente – only half of the time indicated to have it done, since you will need to saute it with the zucchini and the ricotta.

When the pasta is half coocked take away few glasses of cooking pasta, drain the pasta and place in the pan with the zucchini.

Cook over medium heat adding  the cooking water a bit ‘at a time until the pasta is al dente and later add the the ricotta. Saute the pasta briefly.

Heat off the stove, add the parmesan, the pepper, the thime and thoroughly mix all quickly to keep the pasta al dente. will be a wonderful creamy pasta!

Serve the pasta and zucchini well warm or hot with some grated parmesan and pepper and enjoy it!