With fresh ricotta
Ingredients
- 3/4 packet of Italian wholemeal spaghetti or pasta of your choice
- 4-5 baby European zucchini or ‘courgettes’
- 2 yellow summer squash
- 2 heaped tablespoons of quality ricotta
- 4 cloves garlic
- 2 handfuls flat leaf parsley
- 2 handfuls freshly grated parmesan
- Quality olive oil
- Greens to serve
- Salt and pepper
Procedure
- Finely slice your courgette, squash & garlic. This step is really important – I used a food processor – big hunks of veg will be sloppy and ruin the dish!
- Marinate the veg in olive oil for a day. Be generous with the olive oil – use around 1 cup or more. Do NOT season with salt or pepper at this stage – salt with draw water from the veg & leave the mushy!
- In a hot pan sauté the veg, with the olive oil you marinated them in, throwing in one handful of finely diced parsley (use the stalks!). Once fragrant & gently cooked, throw in 1 handful of parmesan & turn off the heat.
- Boil your spaghetti & cook until al dente. Strain, season generously with s&p, then toss through the ricotta. Combine with the veg. Serve immediately with a dusting of parmesan & parsley on top, with steamed greens.
Notes
This pasta is Italian simplicity at it’s best. Marinating the veg in olive oil is SO worth the day wait – trust me! Plus – this dish is insanely affordable, despite how decadent it tastes!