PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  •  3 small green zucchini
  • Sea salt and fresh ground black pepper
  • 3 tablespoons of Stefano’s olive oil
  • 2 minced garlic cloves, slice with the garlic slicer
  • 200g of pancetta cut in fine julienne
  • 12 oz. of fresh ricotta cheese
  • Chopped basil
  • 1/4 cup of parmesan cheese
  • Stefano’s spicy olive oil
  • 1 bag of Stefano’s penne

PREPARATION:

  1. Trim zucchini ends. Blanch zucchini whole in salted water for about 2 minutes. Drain and cool. Then cut into angles about ½” thick.
  2. In a large 28cm sauté pan, heat the oil and cook the garlic and the pancetta. Add the zucchini slices and let cook for 5 minutes.
  3. Cook the penne and strain.
  4. Add the penne in the zucchini mix, then add the ricotta and mix well, Then, add the basil, the spicy olive oil and the parmesan cheese.