Description
A creamy pasta dish made with fresh zucchini and creamy ricotta sauce.
Ingredients
Scale
- 3 Tablespoons Olive Oil
- 1 Small Onion, Finely Chopped
- 2 Pounds Small Zucchini, Sliced in 1/4-inch Pieces
- Salt & Pepper To Taste
- 2 Large Garlic Cloves, Minced
- 2 Cups Fresh Basil Leaves, Washed & Dried
- 1/3 Cup Microbial-rennet Pecorino Romano Cheese
- 1/4 Cup Extra Virgin Olive Oil
- 1 Pound Dried Pasta (Rigatoni or Penne)
- 8 Ounces Full Fat Ricotta Cheese (microbial-rennet), About 1 Cup
- Red Chili Flakes
- Zest From 1 Lemon
- Cracked Black Pepper
- 1 Cup Grated Microbial-rennet Pecorino Romano Cheese
- 1/2 Cup Ricotta Cheese (microbial-rennet)
- 1/4 Cup Lightly Toasted Pine Nuts
Instructions
- Step: Bring a large pot of lightly salted water to a boil.
- Step: Heat olive oil in a skillet over medium heat and cook the onion until translucent, about 5 minutes.
- Step: Add the zucchini, season with salt and pepper, and continue to cook until the zucchini is tender, about 10 minutes.
- Step: Place the garlic, basil, and Pecorino cheese in a food processor or blender and pulse until blended.
- Step: Season with salt and pepper, then drizzle the olive oil in while pulsing.
- Step: Scoop the basil pesto into a small bowl and setting aside a couple of teaspoons full.
- Step: Cook the pasta according to package directions, then drain, reserving 1 cup of pasta water.
- Step: Return the pasta to the pot with the zucchini and onion mixture and turn heat to medium.
- Step: Add 1/2 cup cooking water, ricotta cheese, chili flakes, and lemon zest.
- Step: Stir to coat the pasta, adding additional water as needed.
- Step: Add the basil pesto, half the grated Pecorino cheese, and stir to mix.
- Step: Serve in individual bowls topped with a sprinklng of pine nuts, a dollop of ricotta cheese and a drizzle of pesto over each bowl.
- Step: Offer additional grated cheese, and black pepper at the table.
Notes
For best results, use a good quality ricotta cheese and small, firm zucchini.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dried Pasta - Cheese
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 95 mg
Keywords: pasta, zucchini, ricotta, basil pesto, Italian