Maccheroni with Ricotta and Zuchini


Serves 4 Mains



  • 2 medium green zucchini, sliced into 1cm thick pieces
  • Evoo
  • Salt
  • 250g fresh ricotta (loose, not in a tub)
  • 2 tbsp chopped Italian parsley
  • 500g packet large maccherioni (short, fat and ridged)
  • Finely grated parmesan, for serving (optional)



Bring a large pot of water to the boil and salt it.


Heat a large heavy frying pan, add 3 tablespoons olive oil and the zucchini and stir fry until the zucchini begin to wilt. Do not overcook. Remove from the heat and salt. Break up the ricotta lightly with a fork.


Cook the pasta according to the packet instructions. Drain reserving a cupful of the cooking water. Toss the pasta into the zucchini pan, add the ricotta, parsley, some salt and just enough of the cooking water to keep the pasta `squeaky’ and serve immediately.


Note: Parmesan changes the taste and is delicious but I like the fresh sweet flavour of the zucchini as they are.



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