A simple and delicious pasta dish.
Ingredients
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250 g Rigatoni pasta
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20 g Parmigiano Reggiano cheese
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10 fresh mint leaves for garnish
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1 tablespoon extra virgin olive oil
Preparation Method
- Bring plenty of water to the boil in a saucepan. Add the salt, add the pasta and cook al dente.
- Pour the courgette and ricotta cheese sauce into a saucepan and heat gently, stirring with a wooden spoon.
- Drain the pasta and add the cheese to the pan. Sauté for a minute, then drizzle with a little raw extra virgin olive oil and serve, garnishing with mint leaves.
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