Tagliatelle with Ricotta are a simple and tasty first course from the Italian tradition. Egg tagliatelle are dressed with a creamy ricotta sauce enriched with zucchini sautéed in a pan. A quick preparation with a delicate flavor
Wash the zucchini, then lightly scrape them, trim the ends, dry and cut into rounds
Fry them in a pan with 1 glass of oil, drain them with a slotted spatula as soon as they are lightly golden and set aside
In a bowl, work the ricotta with 3 tablespoons of oil and a pinch of salt until creamy
Cook the tagliatelle, drain them and tip them into the bowl over the ricotta; add the zucchini, season with a handful of pepper and mix very gently
Pan
Store in the refrigerator for up to 2 days
Vegetarian dish
Italy
| Energy (kcal) | 176.83 |
| Carbohydrates (g) | 30.71 |
| of which Sugars (g) | 4.44 |
| Fat (g) | 2.73 |
| of which Saturates (g) | 1.41 |
| Protein (g) | 7.85 |
| Fiber (g) | 2.84 |
| Sale (g) | 0.19 |
