Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Creamy Penne Pasta with Zucchini, Pancetta and Ricotta Cheese
Perfect one-dish dinner, ready in less than 30 minutes Creamy and rich penne pasta with wholesome zucchini, flavorful pancetta and delicate ricotta cheese.
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| Penne Pasta with Shrimps and Zucchini |
Ingredients: serving 4
- half onion
- 4 medium zucchini
- 8 oz (225 gr) whole milk ricotta
- 3 tablespoons of Parmesan cheese
- 3 oz (85 gr) of pancetta (or thin sliced bacon)
- 12 oz (225 gr) of penne pasta (or other shape)
- extra virgin olive oil
- salt and pepper
Directions:
In a large skillet, saute’ the chopped onion in a few tablespoons of olive oil, over medium heat.
Step 2: Add the zucchini cut in small pieces. Saute’ over medium-high flame for 7-10 minutes. Season with salt.
Step 3: Add the pancetta cut in strips and saute’ for a couple of more minutes.
Creamy Penne Pasta with Zucchini, Pancetta and Ricotta Cheese
Perfect one-dish dinner, ready in less than 30 minutes Creamy and rich penne pasta with wholesome zucchini, flavorful pancetta and delicate ricotta cheese.
Servings:
0
Prep Time
Cook Time
Resting Time
Total Time
Ingredients
serving 4
half onion
4 medium zucchini
8 oz (225 gr) whole milk ricotta
3 tablespoons of Parmesan cheese
3 oz (85 gr) of pancetta (or thin sliced bacon)
12 oz (225 gr) of penne pasta (or other shape)
extra virgin olive oil
salt and pepper
Instructions
Preparation time: 25 minutes
Step 1: Bring a large pot of salted water to a boil, and cook the penne pasta when boiling following the directions on the box.
In a large skillet, saute’ the chopped onion in a few tablespoons of olive oil, over medium heat.
Step 2: Add the zucchini cut in small pieces. Saute’ over medium-high flame for 7-10 minutes. Season with salt.
Step 3: Add the pancetta cut in strips and saute’ for a couple of more minutes.
Step 4: In a bowl prepare the ricotta by mixing it with a pinch of salt, a sprinkle of pepper, the Parmesan cheese and about a 1/4 cup of hot water from the pot where the pasta is cooking. Mix and make it creamy.
Step 5: Drain the pasta and toss it in the skillet with the zucchini and the ricotta. Serve immediately.
Buon appetito!
