Evening pasta in zucchini ricotta sauce

Name: Evening pasta in zucchini ricotta sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 40 g White bread; 40 g Parmesan (piece); 75 g dried tomatoes; 300 g Courgette; 1 Onion; 2 Garlic cloves; 400 g wide ribbon noodles; 150 g frozen peas; 2 TABLESPOONS Olive oil; 250 g Ricotta; 3 TABLESPOONS Lemon juice

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

In 25 minutes, we'll be serving up a big meal! Tonight we reward ourselves with delicious veggie noodles! With it you can enjoy a glass of white wine - bon appétit!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
40 g White bread
40 g Parmesan (piece)
75 g dried tomatoes
300 g Courgette
1 Onion
2 Garlic cloves
400 g wide ribbon noodles
150 g frozen peas
2 TABLESPOONS Olive oil
250 g Ricotta
3 TABLESPOONS Lemon juice

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Crumble bread, roast in a pan without fat. Grate parmesan, mix with crumbs. Cut tomatoes into strips. Clean, wash and slice the zucchini. Peel onion and garlic, chop finely.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Add peas for the last 2 minutes. Fry tomatoes, zucchini, onion and garlic in hot oil for 4-5 minutes. Stir in ricotta, lemon juice and 100 ml pasta water, bring to the boil briefly. Season with salt and pepper. Drain the pasta and fold in. Serve and sprinkle with the cheese crumbs.