Easy<\/p>\n
Approximately 130<\/p>\n
Serves 4<\/p>\n
10 minutes<\/p>\n
25 minutes<\/p>\n
35 minutes<\/p>\n
I’m excited to share a quick and delicious meal that my whole family enjoyed, kids included. This delightful summer recipe combines the crispness of zucchini with the creamy richness of ricotta cheese. This flavorful pasta dish is whipped up in no time, making it perfect for a weekday meal, and is beautifully enhanced by the salty bacon and a subtle kick from Espelette pepper.<\/p>\n
For 4 servings:<\/p>\n
– Zucchini: 2 whole
\n– Bacon: 200 grams
\n– Pasta: 300 grams
\n– Ricotta cheese: 125 grams
\n– Garlic: 2 cloves
\n– Olive oil: 1 tablespoon
\n– Espelette pepper: 1 teaspoon
\n– Salt: as needed<\/p>\n
1. Start by boiling the pasta in salted water until it is cooked.
\n2. Meanwhile, rinse the zucchini and slice them into thin rounds. Saut\u00e9 them in olive oil for about 5 minutes, then add the bacon and finely chopped garlic.<\/p>\n
Drain the pasta and mix it with the zucchini in the pan. Continue to cook for another 5 minutes before stirring in the ricotta and Espelette pepper. Mix everything together until the ricotta is evenly distributed throughout the dish.<\/p>\n\n\n