Penne with Zucchini, Mint and Ricotta
Serves 2 People
This is a very easy dish to prepare, great for warm weather. The original was rather obsessive about salt (quantity and varieties of), but I have adjusted it.
The recipe calls for mint. We prefer to use apple-mint, or in Germany "Marok-Minze", since we find that Spearmint and Peppermint are just too fierce for the other ingredients.
This is one of our favourite vegetarian dishes.
Penne With Zucchini Ricotta And Mint
- Into a bowl place the contents of a tub of ricotta (about 175 grams).
- Add 2 tablespoons of olive oil, and gently mix or whisk it into the cheese.
- Add about 1 cup of grated parmesan and mix/whisk in.
- Mix in 2 about tablespoons of warm water (e.g. from the Penne saucepan). The quantity should be adjusted to get the consistency of the
sauce right (a thick coating consistency).
The Solid Ingredients
- Chop up the Zucchini (baby-marrow, also know as summer squash or courgettes): cut it twice lengthways (i.e. into quarters) and then cut the pieces into chunks about half an inch long.
- Start to cook the Penne in salted boiling water. Note the time that you start to cook it.
- While the penne is cooking, put the sliced Zucchini into a deep saucepan, and fry it with 2 tablespoons of olive oil.
- When the Penne is 2 minutes from being cooked, drain it, saving a cup of the water.
- Add the Penne to the Zucchini, and fry for about a minute, stirring continuously.
- Add about 2 tablespoons of the reserved water (from the Penne) to the Zucchini/Penne mix, cover tightly, reduce the heat, and steam it for 2 minutes.
If the pan starts to dry out during steaming, add more water
- Remove the pan from the heat.
- Coarsely chop about 2 tablespoons of mint. Stir it into the pasta/zucchini mixture.
- Spoon the sauce over the pasta/zucchini/mint mixture and serve.