Kiddipedia

Kiddipedia

Thanks to Peaches Pilates Founder Tori Clapham and Peaches Pilates Co-Owner Bec Chidiac

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

  1. 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!
  2. 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!
  3. 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.
  4. 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!