Trecolori pasta torte

Recipe (yield 2 persons for the first course)

Ingredients

• 2 small zucchini
• 1 medium carrot
• 1 serving of dry spaghetti
• ricotta
• pecorino romano cheese, grate
• Porcini infused extra virgin olive oil
• salt and pepper

Steps

Use a lemon zester to shred zucchini (green skin only) and the carrot.

Cook the spaghetti until al dente. Drain. Toss with ricotta, pecorino romano, extra virgin olive oil, salt and pepper.

Grease small baking cup with butter. Assemble the zucchini skin, spaghetti and carrot. Baked in a hot oven 10 minutes or the food heated through.

Garnish with oregano, drizzle with more extra virgin olive oil to serve.