Orecchiette pasta with zucchini, truffle and salty ricotta

Difficulty: low

Preparation: 20 minutes

Cooking: 15 minutes

Doses for: 4 people

Cost: low

Orecchiette pasta with zucchini, truffle and salty ricotta is a truly surprising dish: full of taste, it is a refined first course in which different flavors and ingredients are combined perfectly!
For your extraordinary goodness and for the refinement of raw materials, you will amaze your guests!

Ingredients

oil
salt
onion
pepper
blackolives

350 g of zucchini
400 g of orecchiette pasta
half pack of dry ricotta (made with sheep milk)
3 tablespoons of Mushrooms and Truffle Spread with Piedmontese White Truffle Cascina San Cassiano

Preparation

Wash and chop the zucchini, then make them in thin sticks with a grater. Pour some oil in pan, add the onion and sauté over medium heat. Then place the zucchini in the pan and brown them. Add the black olives. When they are almost ready, grate the salty ricotta and add truffle cream (about 3/4 spoons) and cook it for other three minutes. Season with salt and pepper. Cook the pasta, then drain it and pour it into the pan with zucchini. Heat again and add more salty ricotta. Finish cooking and serve.