This pasta dish has a heap of healthy vegetables but tastes decadent – the perfect dinner for the family. I used a whole 500g packet of spaghetti for the three of us but remember that Adriano eats for three just to keep his weight level. Lucky man.
This is not a low Fodmap recipe.
Pasta with Ricotta & Zucchini - and much more
Author: Suzanne Perazzini
Ingredients
- Shallots (I used spring onions) - chopped
- Bacon - diced
- Leeks - sliced thinly
- Parsley - chopped up
- Zucchini - diced
- Lemon zest - finely grated
- Garlic - crushed
- Peas
- Baby spinach leaves
- Olive oil
- Ricotta
- Parmesan
- Spaghetti
Method
- Cook the first 9 ingredients in the oil but add the spinach leaves at the last minute.
- Cook the spaghetti, drain and toss into a big bowl.
- Add the vegetable mixture and some big tablespoons of ricotta.
- Mix it all up and top with grated Parmesan.
- Serve piping hot and enjoy.
What a great recipe! This looks so delicious. Might have to make this for Sunday dinner.
Have a great weekend.
: ))
Jen
You can substitute to your heart’s content as well and it would certainly work with a different sort of pasta. Enjoy your Sunday dinner.
This looks delicious! Thank you so much for sharing at Mix it up Monday and I hope you’ll stop back soon 🙂
Thank you for the opportunity to submit to your blog.
thanks for the recipe! i tried it with kusy zucchini and extra shredded cheddar and it was really good 🙂 although it could use some measurements