Tre Stelle® Ricotta Mini Tortes
An impressive light pasta dish perfect for summer – asparagus works wonderfully as a substitute for the zucchini.
Prep Time:25 minutes Ready In:
1 hour or less Serves:
Makes 2 servings
Ingredients:
1 medium zucchini* 1 medium carrot 2 cups | 500 mL angel hair pasta, cooked ‘al dente’ and drained 1 cup | 250 mL Tre Stelle® Extra Smooth Ricotta Cheese 1/4 cup | 50 mL Tre Stelle® Reggiano Parmesan Cheese, Grated pinch salt and pepper 1 tsp | 15 mL soft butter 2 tbsp | 30 mL pesto sauce 1 tbsp | 15 mL olive oil, optional fresh basil to garnish
Instructions:
Preheat oven to 375ºF (190ºC) Using a vegetable peeler, peel the skin from the zucchini. Layer the zucchini skin slices over each other and slice into fine strips. With the vegetable peeler, shave approximately 8-10 slices of carrot and again slice into fine strips, mix zucchini and carrot strips together; set aside. In a medium bowl add pasta, Ricotta and Reggiano Parmesan, season with salt and pepper, stir until combined. Grease 2 – 1 cup ramekins with butter. Place one-quarter of pasta mixture into each of the ramekins. Press with the back of a spoon to compress noodles. Add zucchini/carrot strips to the middle of each ramekin and top with remaining pasta; pressing again to compress. Place ramekins on a baking sheet, cover with aluminum foil and bake for 20 minutes. Remove from oven. Using oven mitts quickly flip ramekins upside down onto serving plate. Drizzle with pesto and olive oil if desired before serving.
