Pasta fredda buonissima: Fresca, veloce e deliziosa per l’estate!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

cherry tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned diced tomatoes

Canned tomatoes are often more affordable and available.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrition and is often less expensive.

Prepare a grill on medium-high heat.

Cut zucchini into 4 mm thick slices and grill for 5 minutes on each side.

After 10 minutes, remove grilled zucchini from the grill.

Cut eggplant into 1 cm thick slices and grill for 5 minutes on each side.

Remove seeds and white parts from bell peppers, then slice into 1 cm wide rings.

Grill bell peppers for 10 minutes until cooked.

Boil water for the pasta.

Combine grilled zucchini and salad tomatoes in a large bowl.

Cut grilled eggplant into strips and add to the bowl.

Add sliced bell peppers to the bowl.

Finely chop half a clove of garlic and add to the vegetables, seasoning with salt to taste.

Add 8 tablespoons of extra virgin olive oil to the mixture.

Add some basil leaves to the bowl.

Boil spaghetti for 10 minutes until al dente, ensuring it doesn't have a white core.

Drain the pasta and place it in a steel bowl to cool, avoiding rinsing it under water to prevent it from becoming soggy.

Add the cooled pasta to the vegetable mixture.

Add 2 more tablespoons of olive oil and additional basil leaves.

Finally, add 100 g of ricotta marzotica to the mixture and combine gently.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens