Get Lucky ribbon noodles with avocado ricotta sauce
very easy
50 mins
50 mins
Ingredients
- 1 washer (approx. 30 g) White bread
- 50 g Parmesan (piece)
- 50 g dried soft tomatoes
- 2 Courgettes (about 150 g each)
- 2 Onions
- 2 Garlic cloves
- 125 g Mozzarella
- 400 g Noodles (e.g. wide ribbon noodles)
- 7-10 Tbsp Salt
- 2 TABLESPOONS Olive oil
- 150 g frozen peas
- 7-10 Tbsp Pepper
- 2 Avocados (e.g. variety Hass)
- 150 g Ricotta (Italian cream cheese)
- 4-6 Tbsp Lemon juice
Directions
- 1
Crumble the bread finely between your hands. Grate parmesan. Roast bread crumbs in a pan without fat while stirring constantly, take them out and mix them with Parmesan.
- 2
Cut tomatoes into fine strips. Wash and clean the zucchini, cut in half lengthwise and cut diagonally into thin slices of about 3 mm. Peel onions and garlic and chop finely. Pluck the mozzarella with your hands.
- 3
Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Heat the oil in a large frying pan. Fry the onions and garlic for about 3 minutes. Then add the zucchini, frozen peas and tomatoes and continue cooking for about 4 minutes.
- 4
Season with salt and pepper. Take it out.
- 5
Halve the avocados, remove the stone, remove the flesh from the skin with a spoon and mash with a fork. Put the avocadomus, ricotta, lemon juice and 100 ml pasta water (remove from the boiling pasta with a soup ladle) into the used pan, mix to a sauce.
- 6
Season with salt and pepper, bring to the boil briefly. Pour the pasta into a sieve, drain and mix into the avocado ricotta sauce together with vegetables and mozzarella. Serve. Sprinkle with parmesan crumbs.
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