Fusilli with Courgettes, Fresh Basil, Cherry Tomatoes and Salted Ricotta Slices
Fusilli with Courgettes, Fresh Basil, Cherry Tomatoes and Salted Ricotta Slices
20 minutes total
A celebration of Mediterranean flavors, this recipe combines sweet cherry tomatoes, crunchy courgettes, and aromatic basil. Finished with delicate flakes of salted ricotta, it’s a simple yet vibrant plate of pasta that tastes like summer.
Ingredients
Serves 4
| 320 g. | Barilla Protein + Fusilli |
| 20 g. | Leek |
| 300 g. | Courgettes |
| 100 g. | Pachino Tomatoes |
| 10 leaves | Basil |
| 20 g. | Extra Virgin Olive Oil |
| 30 g. | Salted Ricotta |
| to taste | Salt and Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a previously heated pan, add part of the oil and the leek cut into julienne strips.
Step 2
Once wilted, add the courgettes that we have previously washed and cut into small cubes, continue cooking over medium heat and adjust the flavour. The courgettes should be crunchy, at this point remove from the heat.
Step 3
In the pan where we cooked the courgettes previously, add the remaining oil and quickly sauté the cherry tomatoes cut into quarters.
Step 4
Cook the fusilli in plenty of salted water for the time indicated on the package, drain al dente and season with the previously prepared sauce; the advice is to add the tomato to the courgettes a few moments before the final stir-fry.
Step 5
Finish with the fresh basil leaves torn by hand and before serving the penne, garnish directly on the plate with a few flakes of salted ricotta.
