Name: Pasta with Chicken-Ricotta Meatballs, Zucchini and Pesto
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 lb (450 g) linguini; 2 zucchini, sliced into thin rounds; 1 tbsp (15 ml) vegetable oil; 1/2 cup (125 ml) homemade or store-bought pesto; 1 recipe chicken and ricotta meatballs (see recipe), cooked and hot; 1 lemon, zest finely grated and juiced; Fresh Parmesan cheese, finely grated, to taste

Ingredients

- 1 lb (450 g) linguini
- 2 zucchini, sliced into thin rounds
- 1 tbsp (15 ml) vegetable oil
- 1/2 cup (125 ml) homemade or store-bought pesto
- 1 recipe chicken and ricotta meatballs (see recipe), cooked and hot
- 1 lemon, zest finely grated and juiced
- Fresh Parmesan cheese, finely grated, to taste

Preparation

- In a large pot of salted boiling water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the cooking water. Drain the pasta.
- Meanwhile, in a large skillet over medium-high heat, soften the zucchini in the oil. Season with salt and pepper.
- Add the pasta, 1/2 cup (125 ml) of the reserved cooking water and the pesto to the skillet. Continue to cook until the pasta is coated with the sauce. Add more pasta cooking water to thin out the sauce as need. Remove from the heat.
- Add the meatballs, lemon zest and juice to the skillet. Mix well. Adjust the seasoning.
- Serve the pasta in shallow bowls sprinkled with Parmesan.

Pasta with Chicken-Ricotta Meatballs, Zucchini and Pesto

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Ingredients

Preparation

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To help you with this recipe

RICARDO Electric Pasta and Noodle Maker