Servings:
4
Prep time:
20
Cooking time:
30
INGREDIENTS
- - 320 g of farfalle pasta
- - 2 bell peppers, red
- - 200 g zucchini
- - 200 g of cottage cheese
- - 100 ml of milk
- - 4 spring onions
- - 1 bunch of thyme
- - Oil
- - pepper
- - salt
INSTRUCTIONS
- Peel the onions retaining much of the green leaves and slice finely. Remove stem and seeds from the peppers and cut them into small cubes. Reduce the zucchini into slightly larger cubes.
- Saute the onions with 3-4 tablespoons of olive oil for 10 minutes, in a large skillet and heat medium low. Add peppers and zucchini, season with salt, cover, reduce the heat and simmer for another 15 minutes.
- Browse, meanwhile, thyme and place in a blender along with the ricotta, milk, freshly ground pepper and a little salt. Blend all the ingredients until the sauce is fragrant and smooth.
- Add the sauce to the vegetables, cook for another minute and correct salt if necessary.
- Cook the farfalle al dente, drain and not too dry, mix them into the pan of vegetables and serve immediately.
