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Tuscany's Le Vigne Pasta with Zucchini Recipe

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This recipe for Tuscany's Le Vigne Pasta with Zucchini is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
white onion
olive oil
5 farmer's market zucchini (depends how many you are serving)
Penne pasta
1/2 tub of Ricotta Cheese
Directions:
Directions:
Heat olive oil in a pan with white onion chopped and simmer.
add a bit of water for the zucchini.
Cut most of the zucchini in discs and grate one or two. Add to water and onions and cook about five minutes. Meanwhile warm up ricotta cheese, so it is not cold, but not melty.
Cook pasta. drain.
mix zucchini with pasta and lots of ricotta.
Salt and pepper to taste.
Number Of Servings:
Number Of Servings:
3-4
Personal Notes:
Personal Notes:
I ate this dish at a tiny restaurant in Tuscany and thought it was the best thing I had ever tasted. They gave me this recipe and typical Italian, it is nothing but quality ingredients that make is so good.

 

 

 

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