Zucchini Vegetarian Bolognese made creamy with a Ricotta Cheese Touch
In the spring and in summer growing my desire to cook and eat vegetables made with a light and appetizing cooking.
The garden of my uncle gave us magnificent zucchini and celery and cherry tomatoes, so I made this vegetarian bolognese and at the end I added a little ricotta cheese to make it creamy and delicate. It ‘a fresh and light dish that preserves the flavors of freshly picked vegetables
Here’s what you need:
4 or 5 zucchini (in the picture you see one alone but it was really big!) 4 cups cherry tomatoes, 1 carrot, 1 shallot, 2 or 3 cloves of garlic, a little celery (including the leaves), basil, 3 tablespoons oregano , some grated ginger, 4 tablespoons good olive oil, 1 glass of dry white wine, 3 tablespoons of ricotta cheese, 2 tablespoons grated Parmesan, pasta (whichever you prefer, I love short pasta, farfalle are perfect) for 4/6 people .
The process is really simple.
In a nonstick pan put 4 tablespoons of extra virgin olive oil, and add the zucchini, tomatoes, shallot and cherry tomatoes cut in half.
Put on low heat, add salt and start to cook, stirring occasionally.
Add the oregano and a little ginger (if you like) and stir.
Season with salt if needed and add the glass of white wine. Turn up the heat and let the wine evaporate stirring slowly.
Now you can lower the heat, put the lid on the pot and simmer for about an hour, stirring occasionally, until the liquid is absorbed by the bolognese sauce.
Turn off the heat and add the basil torn by hand: in this way will keep its scent!
Cook the pasta for half the time it takes to get it al dente, then drain it without throwing the cooking water and add it to the zucchini bolognese. Turn on the heat.
To continue cooking over low heat, if necessary adding one or two ladles of the cooking water until the pasta is al dente.
Turn off the heat, add 3 tablespoons of ricotta cheese and 2 tablespoons of grated Parmesan cheese, stir well and serve.
really great! Buon appetito, enjoy it!