Nastrini Zucchini And Carrots

Preparation:

Preparation: Bring plenty of salted water to the boil to cook the pasta. Cut zucchini and carrots into small pieces; Fry 2 tablespoons of oil with the aromatic herbs, add the courgettes and carrots and stew them slowly with a pinch of salt. On the side, melt the ricotta in a little hot water from the pasta, add the ribbons cooked al dente, the stewed carrots and courgettes, mix and season with ground pepper.