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| Cathi's Florentine Zucchini |
"A simple, scrumptious pasta that my buddy Cathi created whilst residing in Florence. Flavors you would not assume to combine blend splendidly. Don't use large, woody zucchini, however fine, younger gentle ones. The brisker the ricotta, the better. How plenty you lessen the wine relies upon to your ricotta: if you have sparkling, slightly runny ricotta you need to permit the wine reduce a little greater than 1/2, maybe thirds, or your give up product might be runny. And use a pasta with nooks to hold the sauce."
Ingredients :
- 1 pound seashell pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- three cloves garlic, chopped
- 4 zucchini, reduce into 1/2-inch slices
- salt and pepper to flavor
- 2/3 cup white wine
- half of pound ricotta cheese
- 1/4 teaspoon ground cinnamon
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 40M |
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- Bring a massive pot of gently salted water to a boil. Add pasta and cook for eight to ten minutes or till al dente; drain.
- Meanwhile, heat oil in a medium skillet over medium warmth. Saute onion and garlic till onions start to soften. Stir in zucchini and season with salt and pepper.
- Increase the heat to medium-high and upload the wine. Allow it to lessen by means of half, stirring often. Reduce warmth to medium-low and stir in ricotta and cinnamon. Heat thru and season with salt and pepper. Add tired pasta to skillet and toss. Serve at once.
Notes :
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