Penne With Zucchini Ricotta And Chorizo Recipes

PENNE WITH ZUCCHINI, RICOTTA AND CHORIZO

Steps:

• Cook pasta in boiling water as per packet directions.
• Meanwhile, in a large fry pan heat half olive oil over medium heat.
• Cook sausages in pan for about 4 minutes or until browned, turning occasionally.
• Remove sausages and drain oil.
• Heat remaining oil in same pan, again over medium heat.
• Cook zucchini and garlic in fry pan for about 7 minutes or until zucchini softens.
• Slice sausages diagonally into thin pieces.
• To zucchini add pasta, ricotta cheese, basil and sausages.
• Stir over low heat until well combined and heated through.
• Season with salt and pepper if desired.
• Serve.

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL

Steps:

• Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
• Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
• Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
• Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

PENNE WITH ZUCCHINI AND RICOTTA

Steps:

• In a large nonstick skillet, heat oil and garlic on medium 2 minutes, or until garlic is golden.
• Add zucchini, salt and pepper.
• Cook over medium heat 6-7 minutes.
• Meanwhile, cook pasta according to package directions, al dente.
• Drain, reserving 1/2 cup cooking water.
• Add penne and reserved cooking water to skillet.
• Add ricotta and Parmesan cheeses and marjoram.
• Toss ingredients in skillet 3 minutes over medium heat, or until sauce thickens.

CHORIZO, RICOTTA & SPINACH PASTA BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and cook the pasta following pack instructions. Drain, reserving 1 tbsp of the cooking water. Meanwhile, heat the oil in a large frying pan, add the chorizo and cook for 3-4 mins until crisp. Throw in the spinach, garlic and some seasoning, and cook until just wilted. Tip into a bowl with the pasta and the reserved 1 tbsp cooking water, then mix well.
• Mix the ricotta, milk and lemon zest together with some seasoning. Spoon half the pasta into a gratin dish and spoon over half the ricotta mix. Top with the remaining pasta and dollop over spoonfuls of the remaining ricotta. Scatter with the Parmesan and bake for 15 mins until the cheese has melted. Grind over some black pepper before serving.

PENNE WITH ZUCCHINI AND RICOTTA CHEESE

Steps:

• Boil the Water,and add salt.
• Boil the zucchini for about 2 min, let it cool off.
• Cut it in pices of 1 cm.
• Heat the Oil in a pan. Frie the garlic until soft, add the zucchini and let it fry on lowheat.
• Boil the pasta.
• When the pasta is ready drain it from water and add the zucchini, and basil.
• Mix it with the ricotta cheese.
• Serve with parmesan.

ONE-POT PENNE WITH ZUCCHINI AND PARMESAN

Steps:

• Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
• Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.