Spaghetti with ricotta, zucchini & mint
Spaghetti with ricotta, zucchini & mint
Spaghetti Al Bronzo tossed with zucchini-ricotta cream, finished with sautéed zucchini dice, mint and lemon zest.
30 minutes total
Fresh, creamy, and bright, this recipe is all about how the sauce clings to the Spaghetti. Al Bronzo’s bronze-die texture helps the zucchini-ricotta cream coat each strand evenly, while the pasta holds its al dente bite even after emulsifying in the pan. Mint and lemon lift the finish, and the last swipe of sauce is made for scarpetta.
Scarpetta with tomato sauce
Ingredients
Serves 4
| 320 g | Spaghetti Al Bronzo |
| 500 g | Zucchini (2 large ones) |
| 70 ml | EVOO |
| 1 | Clove garlic |
| 2 bunches | Fresh mint |
| 1 | Lemon |
| 300 g | Fresh ricotta |
| Salt, black pepper to taste |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Wash and peel the zucchini, trim ends, then cut in half lengthwise without peeling. Cut each half lengthwise again into 4 long wedges. Remove the pulp (do not discard), then dice the skins into a regular 5 mm dice. Slice the pulp roughly, cook it in a pan with 60 g olive oil previously used to stir-fry a whole crushed garlic clove. Add mint leaves and cook gently over low heat, adding a little water. Season, transfer to a tall jug, add ricotta, blend to a smooth paste and reserve.
Step 2
In the same pan, add a little extra oil and quickly stir-fry the zucchini skins with a few mint leaves. Season and reserve.
Step 3
Meanwhile, cook the pasta al dente (according to pack instructions) in a large pot of salted water.
Step 4
Then add the pasta to a pan with about 2/3 of the ricotta cream. Emulsify with pasta water, add zest of half a lemon and black pepper. Add about 2/3 of the cooked zucchini skins and emulsify further. Place a spoonful of ricotta on the bottom of the plate. Add some courgettes. Place the pasta on top and season with extra zucchini and fresh mint leaves.
Tip
Keep the zucchini-skin sauté quick to preserve texture.
Tip
Lemon zest at the end keeps the flavour bright.
