Shrimp, zucchini and ricotta pasta

Name: Shrimp, zucchini and ricotta pasta
Prep time: 25 min
Total time: 25 min
Ingredients: 200 g Wholegrain pasta; 550 g Peeled shrimp; 400 g Zucchini; 150 g Ricotta; 110 ml Cream 10%; 4 pcs Garlic; 10 g Parsley; Salt, to taste; Ground black pepper, to taste

Tender pasta with shrimp and zucchini in a light ricotta cream sauce.

Per serving: 431 kcal
Time: 25 min
Servings: 4

Protein, fat and carbs per serving

Protein: 40 g 38% of calories
Fat: 11 g 23% of calories
Carbs: 41 g 39% of calories

The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.

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Ingredients

for 4 servings

Wholegrain pasta 200 g
Peeled shrimp 550 g
Zucchini 400 g
Ricotta 150 g
Cream 10% 110 ml
Garlic 4 pcs
Parsley 10 g
Salt to taste
Ground black pepper to taste

Method

Thaw the shrimp and pat dry. Slice the zucchini into thin strips and mince the garlic.
Cook the pasta until al dente, keep a little cooking water and drain the rest.
Cook the zucchini in a dry pan until soft, add the garlic, then the shrimp, and cook until pink.
Stir in the ricotta and cream, season; if the sauce is thick, loosen it with a spoonful or two of pasta water. Add the pasta, toss, let it sit a couple of minutes and top with herbs.