- 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
- Salt and pepper
- A few fresh basil leaves, torn into small pieces (optional)
- 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.
- Mix the ricotta and the grated Parmesan cheese, together with the basil leaves if using.
- Meanwhile, boil the pasta in well salted water until al dente.
- 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.
- 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 ^_^