Linguine with Ricotta and Vegetables

Name: Linguine with Ricotta and Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g linguine; Salt; 2 Zucchini; 2 Tomatoes; 2 Garlic cloves; 40 g pine nuts; 3 tbsp olive oil; 1 untreated lemon (juice and zest); 100 g Ricotta; 2 Tbsp grated Parmesan; pepper (ground); basil (for garnish)

Prep: 15min

| Servings: 4 | Cook: 20min

Pasta with ricotta and vegetables is a recipe featuring fresh ingredients from the South Fruit category. Try this and other recipes by Spoonsparrow!

Ingredients

400 g linguine
Salt
2 Zucchini
2 Tomatoes
2 Garlic cloves
40 g pine nuts
3 tbsp olive oil
1 untreated lemon (juice and zest)
100 g Ricotta
2 Tbsp grated Parmesan
pepper (ground)
basil (for garnish)

Instructions

1.
Cook the linguine in salted water until al dente. Wash, peel, and slice the zucchini. Wash, quarter, core, and dice the tomatoes. Peel and finely chop the garlic, then sauté with pine nuts in hot olive oil.
2.
Add the zucchini and cook for 1-2 minutes. Deglaze with lemon juice and a splash of pasta cooking water, then stir in the lemon zest, tomatoes, drained noodles, crumbled ricotta, and parmesan. Season with salt and pepper. Garnish with basil and serve.