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.
Wash the artichokes well, remove the stem and the toughest leaves until you obtain the heart. Open in two and remove the internal beard. Put some extra ...
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