Pasta with Zucchini Ricotta Sauce

Ingredients

• 300 g Taglierini
• 2 Zucchini
• 2 Garlic cloves
• 1 rosemary sprig
• 2 tbsp butter
• 100 ml White wine
• 200 g ricotta
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Cook Taglierini according to package instructions in salted water until al dente.

2. 2.

   Wash, trim, halve zucchini lengthwise and slice into thin strips.

3. 3.

   Peel garlic cloves and cut into slices.

4. 4.

   Remove rosemary needles from the sprig.

5. 5.

   Sauté zucchini, rosemary, and garlic in hot butter, deglaze with white wine, season with salt and pepper, then add drained pasta and toss. Arrange on preheated plates. Melt ricotta with 3-4 tbsp of pasta water in the pan, season, and pour over pasta. Serve immediately.