Spaghetti in zucchini and ricotta sauce
- 50 minutes
- (4 serves)
- 400 gr (13 1/3 oz) spaghetti
- 600 gr (20 oz) small very fresh zucchini;
- 200 gr (6 2/3 oz) ewe's-milk
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic
- grated Parmesan [or pecorino] cheese
- salt and pepper
Rinse the zucchini, cut off the ends and thinly slice. Heat the oil in a saucepan that can hold the pasta and lightly brown the peeled, lightly crushed cloves of garlic. When the garlic has colored, discard and add the zucchini. Keeping heat high and mixing continuously, fry them until they turn golden and then salt.
Put the ricotta into a deep serving bowl and mash with a fork to reduce it to a cream. Cook the spaghetti al dente, drain and cook over high heat in the saucepan with the zucchini. Pour into the serving bowl with the ricotta, add the grated cheese, a generous amount of freshly ground pepper, and minced basil leaves. Mix well and serve piping hot.