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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

vegetarian with gluten with lactose high in iron source of C vitamins high in potassium high in phosphorus

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Trofie with Ricotta and Curcuma cream courgettes

A colored and creamy first course that combines the anti-inflammatory action of turmeric with the depurative one of zucchini.

Trofie with Ricotta and Curcuma cream courgettes step 1

step 1

Wash the courgettes and slice them in cubes. Clean the shallot and slice it thinly.

Trofie with Ricotta and Curcuma cream courgettes step 2

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.

Trofie with Ricotta and Curcuma cream courgettes step 3

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.

Trofie with Ricotta and Curcuma cream courgettes step 4

step 4

Cook the trofie and when cooked, drain and pour into the pan with the zucchini, stirring adding the cream of ricotta.

Trofie with Ricotta and Curcuma cream courgettes step 5

step 5

Serve with a sprinkling of nutmeg and pepper if desired.

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