Organic troccoli, zucchini, carrots and baked ricotta cheese

DIFFICULTY:

2/3

PREPARATION TIME:

30'

INGREDIENTS FOR:

4 SERVINGS

350 g Organic Troccoli
250 g Zucchini
300 g Carrots
100 g Cow’s milk ricotta
Salt / Extra-virgin olive oil

PREPARATION

1. Turn on the oven at about 160° C, season the ricotta with a bit of oil, salt and pepper and bake it for about 20 minutes.

2. Peel the carrots and after having rinsed and sliced them, place them in the oven with a little water for about 15 minutes; after this it will be possible to put mix them in the food processor to form a cream.

3. Wash the zucchini carefully, cut them into thin strips like spaghetti and leave them to marinate in a little oil and salt.

4. Cook the pasta slightly underdone and mix it away from the heat with the carrot cream and the zucchini spaghetti.

5. Complete the dish with little chunks of baked ricotta.

6. Serve

Try other recipes

Organic wholewheat spelt carbonara spaghetti with smoked eggplant

DIFFICULTY :

3/3

PREPARATION TIME :

30'

Trecce dell’orto pasta, cheek, chicory, dried tomatoes and pine nuts.

DIFFICULTY :

2/3

PREPARATION TIME :

30'

“Initiative financed with resources from the FESR FSE+ PR Puglia; 2021-2027 – PIA”