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🍝 Linguine with creamy ricotta and vegetable pan

575 kcal · 30 min · 4 servings

Ingredients

• 400 g Linguine
• Salt
• 2 Zucchini
• 2 Tomatoes
• 2 Garlic cloves
• 40 g Pine nuts
• 3 tbsp Olive oil
• 1 unpeeled Lemon (juice and zest)
• 100 g Ricotta
• 2 tbsp grated Parmesan
• Pepper (from the mill)
• Basil (for garnish)

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the linguine to the boiling water and cook until al dente (firm to the bite).
3. 3. Thoroughly wash the zucchini.
4. 4. Slice the zucchini into thin rounds.
5. 5. Wash the tomatoes.
6. 6. Cut the tomatoes into quarters.
7. 7. Remove the seeds from the tomato quarters.
8. 8. Dice the seeded tomatoes into small pieces.
9. 9. Peel the garlic.
10. 10. Finely chop the garlic.
11. 11. Heat olive oil in a large pan.
12. 12. Add the chopped garlic and pine nuts to the hot pan.
13. 13. Sauté the garlic and pine nut mixture briefly until fragrant.
14. 14. Add the zucchini slices to the pan.
15. 15. Fry the zucchini for 1 to 2 minutes.
16. 16. Deglaze the pan with lemon juice.
17. 17. Add some of the pasta cooking water to the pan.
18. 18. Grate the lemon zest over the pan.
19. 19. Add the diced tomatoes to the pan.
20. 20. Add the drained pasta to the pan.
21. 21. Crumble the ricotta into the pan.
22. 22. Add the Parmesan to the pan.
23. 23. Stir everything well until a creamy sauce forms.
24. 24. Season the pasta with salt and pepper.
25. 25. Serve the pasta garnished with fresh basil.

Nutrition per serving

• kcal: 575
• Protein: 22 g · Fett/Fat: 19 g · Carbs: 77 g