grated 250 grams cream cheese 1/3 cup grated fresh Parmesan cheese 1/3 cup milk 1 clove garlic :
crushed 1/2 cup fresh mint sprigs 250 grams fresh pasta Heat butter in pan, add zucchini, stir over medium heat for 2 minutes, or until zucchini are just soft. Blend or process cheeses, milk garlic and mint until smooth. add to zucchini mixture, stir gently until heated through. Add pasta to large saucepan of boiling water, boil, uncovered until just tender; drain. Return to saucepan, gently stir in zucchini mixture.
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How to Make Zucchini, Mint and Ricotta Pasta
This refreshing pasta dish has a touch of zest thanks to the lemon and mint. Recipe below.
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And check us out on Facebook! * * * * * * * * * * * * * * * * * Zucchini, Mint and Ricotta Pasta
3 tablespoons extra virgin olive oil 1/2 yellow onion, finely chopped 2 small zucchinis, thinly sliced into half moons Salt and ground black pepper, to taste Red pepper flakes, to taste 1/4 cup mint, chopped Zest of 1 lemon 1/2 pound penne 1 cup ricotta 1/4 cup grated Parmesan
1.Bring a large pot of salted water to a boil.
2.Heat olive oil in a large skillet. Add onion and cook until lightly caramelized. Add the zucchini and cook until softened. Season to taste with salt, black pepper and red pepper flakes
3.To vegetables, add mint and lemon zest and stir to combine.
4.Cook pasta to al dente. Drain, reserving pasta liquid. Add pasta to the vegetables. Stir in the ricotta and pasta cooking liquid as needed to reach desired consistency. Serve with extra Parmesan.