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Manuela Mazzocco
Course Primi
Servings 4 Servings


  • half onion
  • 4 medium zucchini
  • 8 oz 225 gr whole milk ricotta
  • 3 tablespoons of Parmesan cheese
  • 3 oz 85 gr of pancetta (or thin sliced bacon)
  • 12 oz 225 gr of penne pasta (or other shape)
  • extra virgin olive oil
  • salt and pepper


  • Bring a large pot of salted water to a boil, and cook the penne pasta when boiling following the directions on the box.
  • In a large skillet, saute' the chopped onion in a few tablespoons of olive oil, over medium heat.
  • Add the zucchini cut in small pieces. Saute' over medium-high flame for 7-10 minutes. Season with salt.
  • Add the pancetta cut in strips and saute' for a couple of more minutes.
  • In a bowl prepare the ricotta by mixing it with a pinch of salt, a sprinkle of pepper, the Parmesan cheese and about a 1/4 cup of hot water from the pot where the pasta is cooking. Mix and make it creamy.
  • Drain the pasta and toss it in the skillet with the zucchini and the ricotta. Serve immediately.