Pasta recipes |
Pasta with Zucchini and Ricotta |
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| 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 |
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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. |
