Pasta With Zucchini Ricotta Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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from today's NY Times, this is a great way to use up your garden surplus. 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.
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