How to make lemon pasta with zucchini and ricotta

Whether ratatouille, stuffed zucchini or as an accompaniment to fish – zucchini bring summer to your plate. Terms that are less common in this country are courgette, coccozelle, vegetable or cucumber pumpkin and the singular zucchino. Its flesh is at its most tender when it is 15 to 20 cm in size.

Zucchini (Cucurbita pepo) belong botanically to the pumpkin family (Cucurbitaceae) and are fleshy berries. The term zucchini comes from Italian and means “little pumpkins”. Zucchini is one of the fruit vegetables.

zucchini and ricotta
zucchini and ricotta

What is zucchini?

The zucchini fruits are usually dark to light green, sometimes striped or lightly speckled. Light skin colors such as yellow or off-white zucchini are rare. The fruits can be very large and reach up to 40 cm in length. For reasons of taste, they are usually harvested when they are smaller. A typical feature of zucchini is its hexagonal fruit stalk.

 

Ingredients for Lemon Pasta with Zucchini and Ricotta

Salt
400 grams of spaghetti
3 tbsp olive oil
1 zucchini, green
1 zucchini, yellow
1 organic lemon
pepper
70 grams of ricotta
3 sprigs of basil
30g Parmesan

 

How is it prepared :

Cook the pasta in salted water according to package directions until al dente. Reserve 1 cup of the pasta water. Wash zucchini, pat dry, cut in half and slice. Heat the oil in a pan and fry the zucchini in it. Wash the lemon in hot water, pat dry, grate the zest and squeeze out the juice. Add to the pan along with the pasta water. Add the ricotta and season with salt and pepper. Wash the basil, shake dry and pluck off the leaves. Add the pasta to the sauce, toss and serve with shaved parmesan and basil.

Benefits of zucchini:

Pumpkins are particularly valuable as they contain calcium, magnesium, iron, B vitamins, vitamin A (provitamin A) and vitamin C. At about 19 kcal/100 g, zucchini has very few calories and is therefore light, but contains vitamins and vitamin A. component of vegetable cuisine rich in minerals.

Energy (kcal) 19

Calcium (g) 30

Fat (g) 0.4

Vitamin B1 (mg) 0.2

Protein (g) 1.6

Vitamin B2 (mg) 0.09

Carbohydrates (g) 2.2

Niacin (mg) 0.4

Fiber (g) 1.1

Vitamin B6 (mg) 0.12

Magnesium (mg) 18

Vitamin C (mg) 16

Iron (mg) 1.5

Vitamin A (µg) 37

Use and preparation

Due to their neutral or slightly nutty flavor, zucchini is versatile in the kitchen and is an easily digestible fruit vegetable. They range from savory to sweet dishes. They are also eaten raw as a component of salads or as finger food with dips. It is a versatile ingredient for boiled, stewed or fried, vegetable-based dishes. Zucchini can be combined very well with meat or fish. Stuffed zucchini flowers are considered a special dish: The stem, calyx and stamens should be removed while eating. As a filling, vegetable, cheese or meat mass is suitable.

Bitter-tasting zucchini and squash should not be eaten, whether raw or cooked. Because: Bitter substances (cucurbitacins) can cause severe stomach and intestinal disorders with vomiting and diarrhea. Therefore, taste a small, raw piece of zucchini (or squash) before preparing it and test it for its bitter taste. A neutral or sweet taste is harmless.

To store

Store zucchini slightly chilled. The vegetable drawer at seven to ten degrees Celsius is suitable for this. Freshly harvested produce can be stored in the refrigerator for two to three weeks. If there is a stalk, early drying of the fruit can be prevented. Make sure your skin is tight and undamaged when shopping; Mold can easily form on injured areas. Do not store zucchini in too cool a place, as this can soften the surface slightly.

 

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