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Categories:
ditalini butter spring onions garlic zucchini eggs cream Ricotta cheese Mozzarella cheese Parmesan cheese salt pepper red pepper parsley
Viewed: 11 - Published at: 4 years agoIngredients
- 6 1/2 ounces ditalini
- 2 tablespoons butter
- 4 spring onions, thinly sliced
- 1 garlic clove, minced
- 2 zucchini, grated (medium)
- 4 eggs
- 1/2 cup cream (or half and half)
- 3 1/2 ounces ricotta cheese
- 2/3 cup mozzarella cheese, grated
- 3/4 cup parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch red pepper flakes (optional)
- 1 teaspoon parsley, chopped (or cilantro)
Method
- Preheat oven to 350 degrees.
- Grease a oven proof baking dish, (approx. 2 qt.) with cooking spray.
- Grate zucchini, drain in colander removing excess water.
- Cook pasta in large saucepan, until al dente, drain well and set aside.
- Heat butter in frying pan, add spring onion and cook one minute.
- Add garlic and saute' for 1 minute.
- Add drained zucchini to pan, and cook for 4 minutes, or until soft. Cool slightly.
- Place eggs, cream, ricotta, mozzarella, ditalini, and half the Parmesan in a bowl and mix together well.
- Stir in zucchini mixture, adding salt, pepper, and red pepper flakes if using.
- Place this mixture in dish, (be careful not to fill to brim) add sprinkle rest of Parmesan.
- Bake 25-30 minutes, or until firm and golden.
- Add chopped parsley or cilantro for garnish after removing from oven.
