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Zucchini, Sweet Bell Peppers and Ricotta Pasta

easy recipe half an hour recipe servings 6

This is one of the best pasta of Fede's mum. It's easy to do, light but tasty. It's a great summer pasta!


- 3 zucchini

- 10 small sweet red and orange bell peppers

(or 1 red and 1 orange normal bell peppers)

- 1 white onion

- 2 green onions

- 4-5 red tomatoes

- 150g of ricotta

- 50g of grated parmesan

- 500g of short pasta

- olive oil

- salt

Cut the zucchini in round slices and put them in a pan with 2 tablespoon of olive oil. Start to cook them at low heat. Chop the green onions.

Add them in the pan. Slice the white onion and add it in the pan. Mix gently.

Cut the sweet small bell peppers in small pieces and add them in the pan. Mix and cook everything until the veggies are cooked and the bel peppers are soft.

Cut the tomatoes in 4 or 6 parts and cook them in a pan for few minutes with just some olive oil. Chop the fresh basil and add it in the pan. Save some of it to put on top of the pasta later.

Grater some parmesan. Cook the pasta: boil a pot with water and salt it.

Put the pasta and cook it. Strain it "al dente".

In an oven pan put the veggies and mix them with the ricotta. Put the pasta over them and add the tomatoes.

Mix everything and add the fresh basil you saved before on top.

Spread the parmesan on top. You can enjoy it now, but if you want a better presentation you can also put the pasta in the oven to broil for a few minutes, so the parmesan will melt and get tanned.

Serve warm.

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