Farfalle With Zucchini And Ricotta

Preparation:

Preparation: Wash and trim the courgettes, then use the appropriate tool to cut them into long sticks no thicker than 1 centimeter. Pour 5 tablespoons of oil into a pan, add the garlic cloves and cook over medium heat. Brown the garlic, then, before removing it, crush it to perfume the oil. Throw the courgette sticks into the pan, sauté them, moving the container so that they do not take on too intense a colour. When they are softened, salt them and remove them from the heat. Boil the water, add salt and cook the farfalle al dente. Meanwhile, clean the chillies, which shouldn't be too hot, removing the stalks and internal seeds. Then chop them. Heat a bowl with a couple of ladles of boiling water, then pour the water out and place the coarsely crumbled ricotta inside. Place the bowl over a saucepan with hot water so that it does not get cold. When the pasta is cooked, drain it reserving half a ladle of its cooking water. Season it with a knob of butter, then pour the pasta into the pan of zucchini that you have brought back to the heat to warm them up. Add the chopped chillies and fry everything for a few moments. Pour the pasta with the courgettes into the ricotta bowl, add the reserved cooking water and mix. Divide the pasta into warm bowls and place a sprig of sage on each portion. Serve immediately.