Active Time
N/A
Total Time
N/A
Yield
Serves : 4
© Fredrika Stjärne

How to Make It

Step 1    

Heat 1 tablespoon of the olive oil in a large, deep skillet. Add the zucchini and garlic and cook over moderately high heat, stirring frequently, until golden and crisp-tender, about 5 minutes. Season the zucchini with salt and pepper.

Step 2    

In a large bowl, mix the ricotta salata with the basil, chives, mint, oregano and the remaining 3 tablespoons of olive oil. Stir in the tomatoes.

Step 3    

Cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 3 tablespoons of the cooking water. Add the pasta, zucchini and reserved cooking water to the ricotta and season with salt and pepper. Toss well and serve.

You May Like

Aggregate Rating value:

Review Count:

Worst Rating:

Best Rating: