Pasta With Zucchini Ricotta Sauce

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

• Ready In: 25 mins
• Serves: 4-6

Ingredients

•  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)

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.