Fresh tagliatelle with courgettes, prosciutto, ricotta and b
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | Fresh tagliatelle; (14oz) |
| 2 | Courgettes; sliced thinly | |
| 5 | slices | Prosciutto; chopped finely |
| 3 | tablespoons | Ricotta cheese |
| 4 | tablespoons | Olive oil |
| 1 | small | Red onion; peeled and thinly |
| ; sliced | ||
| 1 | Clove garlic; peeled and thinly | |
| ; sliced | ||
| 4 | tablespoons | White wine |
| 3 | tablespoons | Ricotta cheese |
| 3 | tablespoons | Freshly grated parmesan |
| 2 | teaspoons | Balsamic vinegar |
| Sea salt and freshly milled black pepper | ||
Directions
Bring a large pot of salted water to the boil. Fry together the oil, onion and garlic for about 4 minutes, then add the courgettes and fry again for about 10 minutes. Add the wine, boil off the alcohol fumes, then cover and simmer until soft. Then add the ham and season to taste.
Toss the pasta into the boiling salted water and stir, return to the boil and boil until al dente. Drain carefully and return to the pot. Add the courgettes, the ricotta and the parmesan. Toss briefly over a high heat for a few minutes, then sprinkle with the balsamic vinegar, transfer to a serving platter and serve at once.
Converted by MC_Buster.
Per serving: 739 Calories (kcal); 40g Total Fat; (50% calories from fat); 82g Protein; 6g Carbohydrate; 210mg Cholesterol; 7662mg Sodium Food Exchanges: 0 Grain(Starch); 11½ Lean Meat; ½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.