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Pasta With Zucchini Ricotta Sauce

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“from today's NY Times, this is a great way to use up your garden surplus.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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