20-Minute Tagliatelle With Fried Zucchini and Aged Ricotta
Fresh tagliatelle is prepared Sicilian-style with pan-fried zucchini, fresh mint, and grated ricotta salata.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling a large pot of salted water for the pasta.
-
Wash, dry, and slice zucchini into 1/4-inch rounds, then lightly salt and let sit for 5 minutes.
-
Pat zucchini dry; heat olive oil in a skillet over medium heat.
-
Fry zucchini in batches until well browned, then transfer to a paper-towel-lined plate to drain.
-
Cook tagliatelle in the boiling water until al dente (1-4 minutes), then drain well.
-
Divide pasta onto 4 plates and top with fried zucchini, chopped mint, black pepper, and grated ricotta salata.
Nutritional Info (per serving)
Calories:
294 kcal
Carbohydrate:
10 g
Cholesterol:
11 mg
Fiber:
1 g
Protein:
3 g
Saturated Fat:
4 g
Sodium:
150 mg
Sugar:
1 g
Fat:
28 g
Unsaturated Fat:
0 g