Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 2 | 25 minuti |
Ingredients
| 180 g | of gluten-free pasta (penne or fusilli) |
| 2 | medium courgettes |
| 150 g | fresh ricotta cheese Sterilgarda |
| 2 cucchiaio | Sterilgarda whole milk |
| 1 cloves | of garlic |
| 2 tablespoon | of extra virgin olive oil |
| j.e. | salt |
| j.e. | pepper |
Preparation
- Cook the gluten-free pasta in salted water.
- In a pan, brown the courgettes with oil and garlic for 8–10 minutes.
- Add the Sterilgarda ricotta and Sterilgarda whole milk, and mix until smooth.
- Drain the pasta and toss it in the pan with the cream.
- Serve hot with pepper to taste.
Clean the leeks by removing the green part and thinly slice the white part. Heat the butter in a pan and sauté the leeks, adding a tablespoon of water ...
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