Whole fusilli pasta with zucchini, ricotta cheese, and fresh mint

Regarding the mass

Components

• 400 g of whole fusilli pasta
• Five liters of water
• One tablespoon of salt

Setup phase

1. In a large pot, bring the water to a boil over high heat. Once boiling, add the salt and then the noodles. Cook for the time specified on the package until they are al dente. Drain the water and set aside.

To prepare the sauce

Components

• 2 zucchinis from Italy
• 1/4 cup of fresh mint leaves
• 4 tablespoons of margarine
• Four tablespoons of olive oil
• 1 cup (tea) of freshly made ricotta
• 1½ teaspoons of salt

Ready state

1. Set the oven to 150 °C (low heat) and allow it to warm up.

1. Rinse, dry, and grate the zucchini using the coarse side of the grater. Press with your hands to extract any excess moisture. Clean, dry, and layer the mint leaves on top of each other. Roll them tightly into a small, thin cylinder. Then, cut into thin strips and set aside.
2. In a stubbornly improper manner, he will spread the ricotta using his hands. Add 1/2 teaspoon of salt, cover with foil, and bake in the oven for 15 minutes.
3. In a frying pan, warm the oil and butter over medium heat. Add the zucchini, sprinkle with 1 teaspoon of salt, and sauté for 1 minute. Stir in the mint leaves and turn off the heat. Add the drained noodles and carefully combine.
4. Divide the macaroni with zucchini into 4 ovenproof dishes and top with ricotta. Serve immediately.