Tagliatelle Aglio e Olio
Ingredients:
- CastelineS Classic Olive Oil
- 500g tagliatelle
- 2 cloves minced garlic
- 4 zucchini
- 150g ricotta
- 100g button mushrooms
- Toasted pine nuts
- 1 handful spinach
- 1/3 glass olive oil
Cook the pasta in water with a drizzle of olive oil and a pinch of salt.
In a large pan, heat the olive oil. Add the garlic, zucchini, and mushrooms, sauté until well browned, then add the spinach.
Once the tagliatelle is cooked, drain it and add it to the pan.
Mix everything together, then arrange in a serving bowl. Using a tablespoon, add the ricotta, then the pine nuts.
Serve immediately.