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Pasta with Zucchini and Ricotta

Pasta with Zucchini and Ricotta
Yields
4 servings

I love simple pasta dishes and this is my new favourite!

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ingredients

1
lb(s) farfalle or other short pasta (454 g)
1
large zucchini, halved lengthwise and sliced on the diagonal
5
Tbsp olive oil (75 ml)
3
clove garlic, minced
red pepper flakes, to taste
1
lb(s) ricotta cheese (475 g tub)
cup chopped fresh basil (75 ml)
coarse salt and freshly cracked black pepper, to taste
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directions

Step 1

Cook pasta in boiling, salted water until firm to the bite, about 7 to 9 minutes. Drain reserving 1 cup of pasta water.

Step 2

While pasta is cooking, add 2 tbsp. of the olive oil to a large sauté pan over medium-high heat. Add zucchini and saute just until starting to brown, about 3 to 4 minutes. Reduce heat to medium-low and add garlic and pepper flakes and saute just until garlic softens but does not brown, about 2 minutes. Remove from heat. Toss zucchini, remaining 3 tbsp. oil, ricotta, basil and pasta in a large bowl. Add enough of the remaining pasta water to moisten. Season with salt and pepper to taste.

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My rating for Pasta with Zucchini and Ricotta
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