Zucchini, ricotta and extra virgin olive oil pasta.
Cook time: 25 mins | Prep time: 15 mins | Serves: 4 - 6
Ingredients.
300g spaghetti pasta
3 medium zucchini, mix of black, madga or gadzuke varieties
6o ml (4 tablespoons) First Harvest Cobram Estate Extra Virgin Olive Oil
2 garlic cloves, finely chopped
1 lemon, large, zest
To serve
3/4 cup fresh ricotta
5g parsley, leaves roughly chopped
50g pine nuts, toasted
45ml (3 tablespoons) of First Harvest Cobram Estate Extra Virgin Olive Oil
Method.
1. Bring a large pot of salted water to the boil. Cook pasta until al dente. Reserve 1.5 cups of pasta water. Drain pasta.
2. Slice zucchini in halve, lengthways and then slice into 0.5cm thick pieces
3. In a large frying pan on medium heat add First Harvest Extra Virgin Olive Oil and zucchinis. Add a good pinch of salt.
4. Fry zucchini to brown, stir throughout, for 10 minutes.
5. To the pan add garlic and lemon zest and stir for 1 minute. Add reserved pasta water, cooked pasta and stir to combine. Bring up to a simmer and simmer for 3-5 minutes.
6. To serve transfer pasta to a large platter. Evenly top with ricotta, parsley, pine nuts, salt and cracked pepper. Drizzle over First Harvest Extra Virgin Olive Oil.
