Pasta recipes
Pasta with Zucchini and Ricotta
1 lb. farfalle or other short pasta
1 large zucchini, halved lengthwise and sliced on the diagonal
5 tbsp olive oil
3 cloves garlic, minced
red pepper flakes, to taste
1 lb. ricotta cheese
1/3 cup chopped fresh basil
coarse salt and freshly cracked black pepper, to taste

Cook pasta in boiling, salted water until firm to the bite, about 7 to 9 minutes. Drain reserving 1 cup of pasta water. While pasta is cooking, add 2 tbsp. of the olive oil to a large sauté pan over medium-high heat.

Add zucchini and saute just until starting to brown, about 3 to 4 minutes. Reduce heat to medium-low and add garlic and pepper flakes and saute just until garlic softens but does not brown, about 2 minutes. Remove from heat.

Toss zucchini, remaining 3 tbsp. oil, ricotta, basil and pasta in a large bowl. Add enough of the remaining pasta water to moisten.

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