Pasta With Zucchini Ricotta Sauce

Submitted by chia2160

"from today's NY Times, this is a great way to use up your garden surplus."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• salt and pepper
• 59.14 ml 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
• 4.92 ml minced garlic (or more)
• 453.59 g penne or 453.59 g other cut pasta
• 236.59 ml good ricotta cheese
• 236.59 ml basil leaves, washed, dried and torn
• 118.29 ml freshly grated parmesan cheese (optional)

directions

1. Bring 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.
2. Cook, 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.
3. While 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.
4. Use 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.

Reviews

[2hot2handle]

Very tasty - thanks for sharing! Next time I might add a smidge of gorgonzola just to give it a slightly more complex flavor. Great weeknight meal recipe.

 

[Mrs.Dallas]

This dish was really easy, pretty healthy and very tasty. I am a picky cook wanting all my ingredients to be fresh and natural. This was a perfect way to eat foods that are fresh and natural as well as tasty. I didn't really change anything except using a little less EVOO and definitely added the parm...YUM!

 

[Zuffi]

Just made and ate this for dinner tonight. It was sooooo good and creamy and fresh tasting! I added a little onion and red pepper flakes to the saute. And at the very end added a little shredded roast chicken (just because I happen to have it on hand). I'm doing WW so excluded the olive oil altogether and used a olive oil spray instead. It worked just fine and did not harm the finished taste. I will make this recipe again for sure.

 

[An_Net]

We all loved this recipe. I doubled everything hoping to have leftovers for the next day. I should have trebled everything as there was only 2tblsp left which I gobbled as I was filling the dishwasher. I also used homegrown zucchini and basil and the freshness was amazing. The parmesan is a must but I did reduce the EVOO. Will be a keeper for the pasta cookbook.

 

[susie cooks]

This is so good! I made it with zucchini and basil from my garden so I really liked it! The zucchini came out perfect, not mushy. I will definitely be making this a lot this summer! Thanks!