Spaghetti with ricotta and diced vegetables

Name: Spaghetti with ricotta and diced vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 75 g Ciabatta (from the day before); 1 bunch/pot of basil; 3-4 Stem(s) Thyme; 7-8 TABLESPOONS Olive oil; 1 Cucumber; 350 g ripe tomatoes; 1 yellow pepper; 400 g Spaghetti; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Garlic cloves; 7-10 Tbsp grated zest of 1 organic lemon; 250 g Ricotta cheese

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

75 g Ciabatta (from the day before)
1 bunch/pot of basil
3-4 Stem(s) Thyme
7-8 TABLESPOONS Olive oil
1 Cucumber
350 g ripe tomatoes
1 yellow pepper
400 g Spaghetti
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Garlic cloves
7-10 Tbsp grated zest of 1 organic lemon
250 g Ricotta cheese

Directions

1
Chop bread crumbly in the universal chopper. Wash the herbs, shake dry and pluck the leaves. Put some basil aside for garnishing, cut the rest into strips. Heat 3 tablespoons of oil.
2
roast in it until golden brown. Mix in thyme. Leave to cool.
3
Clean, wash and seed the cucumber, tomatoes and peppers. Cut everything into small cubes. Cook the pasta in plenty of boiling salted water for about 10 minutes.
4
Peel garlic and dice finely. Mix with lemon zest, 4-5 tablespoons of oil and basil strips into the vegetables. Season to taste with salt and pepper.
5
Drain the pasta, collect approx. 150 ml of cooking water. Mix with ricotta. Immediately fold the vegetable mix and ricotta into the hot pasta. Serve and sprinkle with thyme crumbs and basil leaves.
6
Drink tip: fresh white wine, for example a Bianco di Custoza