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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Ricotta & zucchini linguini
A delightfully fresh and vibrant vegetarian pasta

Ricotta & zucchini linguini

Servings: 2

Ingredients

1 tbsp (15ml) NOMU Extra Virgin Olive Oil
350g zucchini, shaved into thin strips
1 tsp crushed garlic
Zest of 1 lemon
Grinding of NOMU One for All Grinder
NOMU Sea Salt
250g linguini
4 large marinated artichokes, cut into quarters
Juice of 1 lemon
100g ricotta, storebought or homemade
Fresh basil leaves, to garnish

Directions

Heat the Olive Oil in a large frying pan and lightly saute the zucchini with the garlic, lemon zest and a grinding of NOMU One For All.

Place a medium-sized pot of water with a pinch of Sea Salt and an extra dash of Olive Oil onto the stovetop and bring to a boil. Place the pasta into the boiling water and cook until al dente. Remove from the heat and drain in a colander.

Add the marinated artichokes and pasta to the cooked zucchini mixture. Squeeze over a dash of lemon juice and season to taste. To finish off, sprinkle the ricotta over your pasta and top with fresh basil leaves.

Ingredients

1 tbsp (15ml) NOMU Extra Virgin Olive Oil
350g zucchini, shaved into thin strips
1 tsp crushed garlic
Zest of 1 lemon
Grinding of NOMU One for All Grinder
NOMU Sea Salt
250g linguini
4 large marinated artichokes, cut into quarters
Juice of 1 lemon
100g ricotta, storebought or homemade
Fresh basil leaves, to garnish

Directions

Heat the Olive Oil in a large frying pan and lightly saute the zucchini with the garlic, lemon zest and a grinding of NOMU One For All.

Place a medium-sized pot of water with a pinch of Sea Salt and an extra dash of Olive Oil onto the stovetop and bring to a boil. Place the pasta into the boiling water and cook until al dente. Remove from the heat and drain in a colander.

Add the marinated artichokes and pasta to the cooked zucchini mixture. Squeeze over a dash of lemon juice and season to taste. To finish off, sprinkle the ricotta over your pasta and top with fresh basil leaves.

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