Pasta Primavera With Zucchini, Leek And Ricotta
By chef Gulasch
Light pasta full of fresh spring vegetables such as peas, zucchini, and leek, in a light buttery sauce with ricotta
- 12 min
- total
- Easy
- level
3 min prep · 9 min cook
What you will need
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Tagliatelle 125 g -
Zucchini 0.25 pcs -
Green Peas 75 g
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Ricotta 1 tbsp -
Butter 0.5 tbsp -
Leek 0.25 pcs
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Steps to cook
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Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🍝✨
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Slice the zucchini. Wash the zucchini and cut it into thin slices
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Slice the leek. Clean the leek and cut it into rings
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Cook the pasta. Put the pasta into boiling salted water and cook over medium heat according to the package instructions for about 7 minutes until al dente
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Saute the leek in butter. Melt the butter in a pan, add the leek, season with salt, and saute over medium heat for about 3-4 minutes until softened
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Saute the zucchini with peas. Quickly saute the zucchini together with the peas in a pan over high heat for about 2 minutes
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Mix the pasta with the vegetables. Add the cooked pasta to the pan, pour in a little pasta water, and mix together, then briefly cook over medium heat for about 1 minute
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Serve with ricotta. Serve with ricotta 🍽️✨
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