Tonnarelli Ricotta And Zucchini

Preparation:

Preparation: In a large saucepan, brown 2 cloves of garlic in the oil; add the matchstick courgettes, brown them slightly, then add salt. Pass the ricotta through a sieve and work it, in a bowl, with a fork, making it creamy. Boil the pasta al dente and add it to the courgettes, transferring it to the ricotta and stirring. Combine the aromatic herbs.