Zucchini Sauce Recipe
Ingredients
| 1/4 cup olive or vegetable oil | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| 2 medium-sized zucchini, cut into matchstick pieces | ||
| 1 pound whole wheat noodles, spaghetti, or macaroni | ||
| Ricotta cheese | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Parsley | 1/3 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Red pepper flakes | 1/8 Teaspoon | |
Directions
1. Heat the oil in a medium-sized skillet and saute the garlic and zucchini until crisp-tender.
2. Cook the pasta al dente, drain, and return to the hot kettle. Stir in the ricotta and Parmesan.
3. Add the parsley, salt, and pepper flakes to the zucchini mixture and pour over the pasta. Toss.
2. Cook the pasta al dente, drain, and return to the hot kettle. Stir in the ricotta and Parmesan.
3. Add the parsley, salt, and pepper flakes to the zucchini mixture and pour over the pasta. Toss.
Chef
