[vc_row type=”full_width_background” full_screen_row_position=”middle” bg_color=”#e94e3e” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][divider line_type=”No Line” custom_height=”10″][/vc_column][/vc_row][vc_row type=”full_width_background” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” top_padding=”3%” bottom_padding=”4%” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”2/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][image_with_animation image_url=”1666″ alignment=”center” animation=”Fade In” border_radius=”none” box_shadow=”none” max_width=”100%”][vc_column_text]

Ingredientes – para quatro pessoas

• 280 Gramas de massa fresca caseira
• 450 Gramas de courgettes (abobrinha italiana)
• 200 Gramas de ricota
• 2 Colheres de sopa de azeite de oliva
• 3 Dentes de alho
• Pimentas vermelhas partidas ao meio, sem sementes – usei piripiri
• Sal
• Pimenta moída na hora
• Manjericão a gosto

Modo de Preparo

1. Lavar as courgettes, cortar as pontas e cortar a juliana. Reservar.
2. Amassar a ricota com um garfo. Reservar.
3. Colocar a massa para cozinhar (al dente) em bastante água fervendo com sal.
4. Aquecer em fogo alto o azeite numa frigideira alta e dourar nela os dentes de alho descascados e ligeiramente esmagados, juntamente com a pimenta vermelha. Quando já estiverem dourados retirar e descartar, juntar na frigideira as courgettes, sacudir algumas vezes, até estarem al dente. Temperar com sal.
5. Entretanto enquanto salteia as courgettes escorrer a água da massa e adicioná-la na frigideira, misturar e cozinhar por um minuto. Juntar a ricota, temperar com a pimenta do reino, manjericão picado e misturar muito bem. Servir bem quente.

[/vc_column_text][/vc_column][vc_column column_padding=”padding-1-percent” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][image_with_animation image_url=”105″ alignment=”center” animation=”Fade In” border_radius=”none” box_shadow=”none” max_width=”100%”][/vc_column][/vc_row][vc_row type=”full_width_content” full_screen_row_position=”middle” bg_color=”#e94e3e” scene_position=”center” text_color=”light” text_align=”center” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][elfsight_instagram_feed id=”1″][/vc_column][/vc_row]