Tubettini Pasta with Peas, Zucchini and Ricotta (Tubettini e Piselli, Con Zucchina e Ricotta)
This 30-minute pasta-based soup recipe makes for a great weeknight meal idea.
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
Instructions
- In a medium pot over medium-high heat, soften the garlic in the oil. Add the zucchini and cook for 2 minutes until tender. Add the wine and bring to a boil. Add the broth and the pasta. Season with salt and pepper.
- Bring to a boil and simmer over medium heat for 6 to 7 minutes or until the pasta is very al dente and the broth has thickened slightly. Add the peas and cook for 2 minutes or until the pasta and peas are al dente. Remove from the heat. Add the Pecorino.
- Serve the pasta in bowls. Top with the ricotta, pesto and mint.
This 30-minute pasta-based soup recipe makes for a great weeknight meal idea.