The creamy pasta with zucchini and ricotta and bacon is a quick, simple and delicious first course that is prepared without stress. A recipe for a first course easy to do for many people or for a few, a healthy and tasty idea perfect for the whole family, also suitable for those who do not like zucchini.
The cream of zucchini and ricotta is a quick sauce that is prepared at the same time that cooks the pasta, the bacon then browns in a moment and everything is ideal if you look for an idea for a pasta dish that is ready in no time.
I prepared this recipe a few days ago with some left over zucchini and I was surprised to see my children, who hate these vegetables, devour pasta in an instant!
Ready then to run in the kitchen? Come on, the stove is waiting for us!
Ingredients
Tools
Steps
Start by putting the water on the fire for the pasta, then devote yourself to preparing the seasoning. Rinse the zucchini, remove the ends and cut into cubes. Finely chop the parsley, collect it in a large pan with garlic, I use the powder for convenience, give a round of oil and sauté. Add the zucchini, salt and let it simmer until they are well browned.
Blend the zucchini with ricotta and parmesan cheese and get a cream.
Sauté the bacon in the same pan in which you cooked the zucchini, do not add oil, but only and if you have available, a small bunch of fresh rosemary.
Drain the pasta al dente and pour it into the pan where the bacon is browned, add the cream, the cooking water of the pasta and mix all (you will have to get a very creamy first, so if you need do not skimp the cooking water of the pasta).
Serve immediately, pour on each plate of pasta a little of the sauce left in the pan and serve immediately.
If you liked this Italian recipe, check this one out:
–Rice timbale with ham and cheese;
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Varied doses for servings