Drive away with green broad beans and ricotta
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Trofie with Ricotta and Curcuma cream courgettes
ingredients
servings
2
Trofie, pasta
160 oz
Courgette
300 oz
Sheep milk ricotta cheese
100 oz
Turmeric
2 spoons
Extra virgin olive oil
15 oz
Nutmeg
to taste
Pepper
to taste
Salt
to taste
Shallots
1 unit
first courses from Italy - Lazio
Trofie with Ricotta and Curcuma cream courgettes
Trofie with Ricotta and Curcuma cream courgettes
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A colored and creamy first course that combines the anti-inflammatory action of turmeric with the depurative one of zucchini.
preparation
step 1
Wash the courgettes and slice them in cubes. Clean the shallot and slice it thinly.
step 2
In a pan lightly fry the shallot and then add the zucchini. Sauté in a pan for a few minutes, add salt and cover for another 5 minutes.
step 3
In the meantime bring the pasta water to a boil. In a bowl it works well with the curcuma, nutmeg and pepper, until obtaining a smooth consistency.
step 4
Cook the trofie and when cooked, drain and pour into the pan with the zucchini, stirring adding the cream of ricotta.
step 5
Serve with a sprinkling of nutmeg and pepper if desired.
