Rigatoni with zucchini and ricotta

Name: rigatoni with zucchini and ricotta
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g rigatoni pasta, bag 500 g; 4 el olive oil; 2 Red onions in rings; 2 courgettes in half slices; 2 toes garlic finely chopped; 2 tl dried oregano; 2 dishes Tuscan carré a 2 pieces; 1 tray ricotta fresh cheese, 250 g

A tasty Italian recipe. The vegetarian main course contains the following ingredients: rigatoni (pasta, bag 500 g), olive oil, red onions (in rings), courgettes (in half slices), garlic (finely chopped), dried oregano, Tuscan carré (a 2 pieces), ricotta (fresh cheese and 250 g).

Ingredients

Directions

Cook the pasta al dente according to the instructions on the package.
Heat 2 tbsp oil in a frying pan. Fry the onion 3 min. Add the zucchini and cook over medium heat for 3 min. Add the garlic and cook for another 1 minute. Season with the oregano, pepper and salt.
In the meantime, heat the rest of the oil in a frying pan. Bake the Tuscan carrés in 6 min. Golden brown and crispy. Scoop the pasta through the zucchini. Divide the pasta over 4 deep plates and scoop the ricotta. Serve with the Tuscan carrés.