Tagliatelle with lemon ricotta, raw ham and egg mimosa

Name: tagliatelle with lemon ricotta, raw ham and egg mimosa
Total time: 25 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 2 zucchini; 1 tablespoon dried Italian herbs; 150 gram raw ham; 400 gram tagliatelle; 1 lemon; 250 gram ricotta; 4 egg; 50 gram Parmesan cheese; 2 tablespoon parsley

Ingredients

3 tablespoon olive oil
2 zucchini
1 tablespoon dried Italian herbs
150 gram raw ham
400 gram tagliatelle

1 lemon
250 gram ricotta
4 egg
50 gram Parmesan cheese
2 tablespoon parsley

Directions

Heat the oil and fry the zucchini cubes with the Italian herbs and ham. Cook the tagliatelle al dente.
Grate the zest of 1/2 lemon and press the other half. Spoon lemon zest and juice through the ricotta and season with salt and pepper.
Scoop the zucchini cubes, ham strips and ricotta through the tagliatelle.
Finely chop the eggs and mix with the Parmesan cheese and parsley. Sprinkle the pasta with this egg mimosa.