Pasta con zucchine e ricotta

Adapted from Memorie di Angelina and Galbani

Ingredients:

  • 400g (14 oz) short pasta of your choice (I had De Cecco Rotelle)
  • 4 medium zucchini, cut into thin slices
  • 2-3 shallots, finely minced (used a small brown onion)
  • 3 cloves of garlic, whole
  • 250g (9 oz) ricotta cheese
  • 50g (2 oz) grated Parmesan cheese
  • Olive oil
  • Butter
  • Salt and pepper
  • A few fresh basil leaves, torn into small pieces (optional)

Directions:

  1. In a large skillet or sauté pan, sauté the shallots in abundant olive oil and a knob of butter for a minute or so, until wilted. Add the garlic and zucchini and raise the heat. Toss them as they cook until the zucchini is just tender, about 5 minutes or so. Turn off the heat when the zucchini are done.
  2. Mix the ricotta and the grated Parmesan cheese, together with the basil leaves if using.
  3. Meanwhile, boil the pasta in well salted water until al dente.
  4. Drain the pasta, but not too well and add it to the skillet and toss it with the zucchini over gentle heat. Add the ricotta mixture and mix well.
  5. Serve while still warm.

Shallots and onions are not the same, I know. No fresh basil, although a student last week told me, in all seriousness, that I should just buy a basil plant. You’re absolutely right, M. I only had one zucchini, so I would get at least two or three next time. Not my best picture, but I didn’t balance the cheese to zucchini proportion right (only 1 zucchini, correct cheese + mozzarella). Will do better next time ^_^

~Jessica

One comment on “Pasta con zucchine e ricotta

  1. […] had the leftovers from this other pasta dish, so… I love Gennaro’s suggestion: “If it’s springtime, make the basic recipe […]

    Like

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