Summary

Ingredients

• 500 g penne
• 400 g zucchini
• 100 g ricotta
• 50 g parmesan, rated
• 0.5 teaspoon ½ nutmeg, ground
• 4 tablespoon olive oil
• 2 cloves garlic)
• basil
• salt

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Instructions

1. Peel and squeeze the garlic and heat it with the olive oil. Add the cleaned, washed and cut zucchini and the plucked basil leaves. Salt and let simmer for about 20 minutes. Set the zucchini aside and let cool. Mix the ricotta (it will be creamier) and mix with the parmesan and nutmeg. Mash the zucchini a little and add, mix everything and add salt if necessary.
2. Cook the pasta until al dente and fold in the zucchini and ricotta cream.