Something I’m terribly skilled and passionate about is cooking. I ADORE COOKING, and love cooking for myself for hours. I’m also terribly bad at sharing my recipes with you guys and I want to get better at it.
So here’s a lovely vegetarian pasta recipe that I found here, perfect for autumn.
This is what you need + oil and salt and pepper.
1st thing you do is slice up the carrots and the zucchinis in ribbons. Easiest with a peeler! Around here you start boiling the pasta.
Together with the lemon zest you fry the vegetables on medium heat for perhaps 3 min, until they’ve softened up and are slightly coloured.
Then you chop up chives and parsley into small pieces. I took one handful of each but just add however much you want! Then mix it in with the ricotta cheese.
When the pasta is ready, drain it but save 1dl of the cooking liquid. Then mix in first the the ricotta sauce and then carefully the vegetables. Serve immediately and die of yummy greatness.
1 tablespoon olive oil
Peel of 1 lemon, finely grated + juice
2 large zucchinis, halved lengthwise and cut into ribbons
2 medium carrots, cut into ribbons
For the Ricotta Sauce
Juice of 1 lemon
Handful of chives, chopped
Handful of parsley, chopped
250g Ricotta cheese
Salt & pepper
1. Cook pasta according to package directions.
2. Heat the oil in a large pan and fry the vegetable ribbons together with the lemon peel over medium heat until they’re soft and slightly coloured.
3. To make the ricotta sauce, stir all ingredients together in a bowl and season with salt and pepper to taste.
4. Drain the pasta, saving 1dl of cooking liquid. Add the pasta back to the pot with the ricotta sauce and the saved liquid. Carefully mix in the vegetables and serve immediately and die of yummy greatness.
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