Vegetarian carbonara
Vegetable delicacy in spaghetti carbonara
Ingredients for 2 persons
- 160 g wholemeal spaghetti;
- 3 courgettes;
- 200 g cow's milk ricotta;
- pepper to taste
- 2 tablespoons of extra virgin olive oil;
- turmeric q.b
Procedure
Wash and dice the courgettes and boil them in salted water. Boil the pasta in lightly salted water.
In the meantime, combine the ricotta cheese, turmeric, pepper and plenty of cooking water from the pasta in a container; mix with a fork until you obtain a fluid cream; add more turmeric if necessary to obtain a yellow-coloured mixture (serves to evoke the colour of the egg). Drain the pasta al dente, add the courgettes, the ricotta and turmeric cream and a tablespoon of oil.
Mix and serve with a sprinkling of pepper.
