Fettuccini With Ricotta

 

Ingredients

8oz of Fettuccini

4oz of Ricotta

½ cup of Freshly Grated Parmiggiano

2 Zucchini, cut into bite size pieces

1 cup of Cherry or Heirloom Tomatoes, halved

2 Tbsp of Olive Oil

Salt and Pepper, to taste

 

Fill a large pot with water, sprinkle in a good pinch of salt and bring to a boil. Preheat the oven to 425 degrees.

 

Toss the zucchini with the olive oil, salt and pepper, put on a baking sheet in a single layer and place in the oven for around 15 minutes.

Five minutes after you place the zucchini in the oven, add the fettuccini to the boiling water and cook for about 9 to 10 minutes or until al dente is baked. Reserve around 1⁄2 cup of the starch cooking water. Drain the pasta, put it back in the same pot, transform the heat under the pan to high, add the roasted zucchini, cherry tomatoes, entreggiano, ricotta, reserved water, salt and pepper. Cook over high pressure, stirring it together so that the ricotta melts and sticks to the pasta.