from today's NY Times, this is a great way to use up your garden surplus.
My Private Note
Units: US | Metric
- salt and pepper
- 1/4 cup extra virgin olive oil
- 3 -4 small zucchini or 3 -4 medium zucchini, about 1 pound, rinsed and cut into 1/4- to 1/2-inch dice
- 1 teaspoon minced garlic (or more)
- 1 lb penne or 1 lb other cut pasta
- 1 cup good ricotta cheese
- 1 cup basil leaves, washed, dried and torn
- 1/2 cup freshly grated parmesan cheese (optional)
- 1Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium-high heat; when hot add zucchini, along with a large pinch of salt and a sprinkling of pepper.
- 2Cook, stirring occasionally, until zucchini begins to brown, then lower heat and cook until it is quite tender, about 15 minutes total. About 5 minutes before it is done, stir in garlic and begin to cook pasta.
- 3While pasta cooks, warm a serving bowl and put ricotta in it, along with about half the basil. When pasta is tender but not mushy, remove and drain it, reserving about a cup of its cooking liquid.
- 4Use as much of this liquid as necessary, a bit at a time, to thin ricotta until it reaches a saucy consistency. Toss with pasta, zucchini, remaining basil and Parmesan, if you are using it, then taste and adjust seasoning. Serve.
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Nutritional Facts for Pasta With Zucchini Ricotta Sauce
Serving Size: 1 (207 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 652.5
- Calories from Fat 217
- Total Fat 24.1 g
- Saturated Fat 7.3 g
- Cholesterol 31.3 mg
- Sodium 65.1 mg
- Total Carbohydrate 95.9 g
- Dietary Fiber 14.3 g
- Sugars 1.7 g
- Protein 17.0 g