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Mafaldine with zucchini ribbons & ricotta

This light and summery pasta dish is made with fresh produce from @panierdufermier. You can substitute the mafaldine with pappardelle pasta.

Ingredients (4 portions)

2 zucchinis

1 leek (sliced thinly)

2 lemons

1 container ricotta

500g mafaldine pasta (uncooked)

Parmigiano Reggiano (to taste)

Extra-virgin olive oil (drizzle)

Ground pepper & salt (to taste)


Slice the zucchini in ribbons with a vegetable peeler and set aside. In a bowl, mix the ricotta, half the lemon juice, grated Parmigiano Reggiano and season to taste. Spread the mixture evenly in serving plates and set aside.

Cook the pasta 2 minutes less than the suggested time.

Meanwhile, sautée the leeks in evoo at medium heat until translucent. Add the ribbons and saute for another 3 minutes. Add the pasta and a bit of cooking water from the pasta and cook for another 3 minutes, constantly stirring. Add lemon zest and remaining lemon juice. Season the pasta to taste and add Parmigiano Reggiano. Serve with lemon slices and a drizzle of olive oil. Enjoy!

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