Tagliatelle with Ricotta is a simple and tasty first course from Italian tradition. The egg tagliatelle are dressed with a creamy ricotta sauce enriched with pan-fried zucchinis. A quick preparation with a delicate flavor
Wash the zucchinis, then lightly scrape them, trim the ends, dry them, and cut them 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 turn them into the bowl over the ricotta; add the zucchinis, season with a handful of pepper, and mix very gently
Pan
Store in the refrigerator for up to 2 days
Vegetarian dish
Italia
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| Energy (kcal) | 169.39 |
| Carbohydrates (g) | 21.1 |
| of which Sugars (g) | 3.63 |
| Fat (g) | 5.89 |
| of which Saturates (g) | 2.99 |
| Protein (g) | 7.42 |
| Fiber (g) | 2.18 |
| Sale (g) | 0.27 |
