Tubettini Pasta with Peas, Zucchini and Ricotta (Tubettini e Piselli, Con Zucchina e Ricotta)

Tubettini Pasta with Peas, Zucchini and Ricotta (Tubettini e Piselli, Con Zucchina e Ricotta)

  • Preparation 15 min
  • Cooking 15 min
  • Servings 4

This 30-minute pasta-based soup recipe makes for a great weeknight meal idea.

  • Nut-free
  • Egg-free

Categories

Ingredients

    • 4 garlic cloves, chopped
    • 2 tbsp (30 ml) olive oil
    • 1 green zucchini, grated
    • 1/4 cup (60 ml) white wine
    • 4 cups (1 litre) chicken broth
    • 3/4 lb (340 g) tubettini or other short pasta
    • 3 cups (450 g) frozen green peas, thawed
    • 1/2 cup (35 g) Pecorino cheese, freshly grated
    • 1 1/4 cup (325 g) ricotta cheese
    • 3 tbsp (45 ml) pesto
    • 1/4 cup (10 g) mint leaves, torn

Preparation

Personal Note

To help you with this recipe

RICARDO Measuring Cups Set

RICARDO Measuring Cups Set

35.99 $

This set of 4 stainless steel measuring cups will measure ingredients with precision. Professional grade quality, these cups can be inserted into each other for easy storage.

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