MamasHealth.com Home Pasta Recipes Almond & sage pasta Angel hair pasta Artichoke pasta Beef pasta Broccoli pasta Bowtie pasta Cacio & pepper pasta Califlower pasta Clam & pesto pasta Creamy clam pasta Fettuccine & vegetable Hearty sausage Hot spaghetti Lemon caper Macaroni & cheese Mushroom Mushroom & gorgonzola Olive & caper Pasta & salsa cruda Pasta & pumpkin Pasta carbonara Pasta pesto Pasta pilaf Pasta primavera Pasta with chickpeas Pea & pesto fettuccini Pumpkin & feta Pumpkin rosemary Ravioli stew Red hot fusilli Ricotta & spinach Sausage & pecorino Spaghetti amatriciana Spaghetti meatballs Spiral with asparagus Sweet & sour seahells Sweet potato Tuna pasta salad Tuna penne Vegetarian spaghetti Vegetarian lasagna Zucchini basil Zucchini lasagna Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Bowtie pasta with zucchini pesto Ingredients 1 bag of bowtie pasta 4 small zucchini, chopped 1 1/2 tbsp of capers 1/4 cup of black olives, pitted 1/2 cup of hard ricotta cheese, grated 1 tbsp of fresh chopped basil 1 tbsp of fresh chopped oregano 4 tbsp of olive oil salt and pepper water Directions: Boil salted water for the pasta. Add to a food processor the zucchini, capers, olives, ricotta, basil, oregano and olive oil. Process on a high speed until the ingredients are well blended and have the texture of pesto. Boil the pasta for 8-10 minutes. Strain the pasta and mix it in a large bowl with the zucchini pesto. Add salt and pepper to taste. Serves: 4 persons       Ricotta and chive spaghetti Ingedients: 1 bag of fresh fettuccini 10 chives, chopped 3/4 cup of ricotta 2 tbsp of white wine 1/4 cup of pecorino cheese 1 tbsp of grated lemon rind 6 tbsp of olive oil salt and pepper Directions: Boil salted water for the pasta. Sautee the chives, wine and lemon rind in the olive oil in a large pan over medium heat for 4 minutes. Boil the fettuccini. Strain the fettuccini and add it the pan with the sautéed lemon rind and chives. Add the ricotta and the pecorino cheese to the pan. Simmer everything for 2 minutes on a low heat. Add salt and pepper to taste. Serves: 4 persons	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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