Macaroni With Zucchini And Ricotta Cheese
From mystic_river1 16 years ago
- 35 minutes to make
- Serves 6
This is a light, fresh tasting pasta that meets my criteria of "comfort food". You can vary the sauce by using both yellow summer squash with the zucchini, or use your short pasta of choice instead of macaroni. Read more Crisp warm Italian bread with flavored dipping oil and some thin sliced red onions, tomatoes and olives fo a side salad. extra cracked black pepper on this pasta, gives this subtle flavored pasta a little kick. Use, small, firm zucchini for the best results. See less
Ingredients
- 4 Cups zucchini Cut Into 1/2 Inch Dice shopping list
- 3 Large cloves garlic, Finely Diced shopping list
- 3 Tablespoons olive oil shopping list
- salt And cracked black pepper shopping list
- red pepper flakes (Optional)(not really) shopping list
- 1/4 Cup white wine shopping list
- 1 Pound macaroni shopping list
- 1/3 Cup ricotta cheese shopping list
- 2 Tablespoons unsalted butter shopping list
- 1/2 Cup Coarsely Chopped fresh basil shopping list
- 3/4 Cup Grated Parmesan or pecorino cheese shopping list
How to make it
- Heat the olive oil in a saucepan, and once it is hot add the diced zucchini.
- Cook, stirring frequently over medium heat for about 8 minutes, or until the zucchini has softened and is turning a little brown.
- Add the garlic, and cook another couple of minutes.
- Season with salt, pepper, and red pepper flakes.
- Add the wine, and cook until reduced by half.
- Cook the pasta in boiling, salted water.
- Once al dente, drain, removing a cup of the pasta water for the sauce.
- Return the pasta to the pot with the zucchini mixture and stir to combine over medium heat.
- Add the butter and ricotta cheese and mix well.
- Add a little of the pasta water, and stir until the sauce is well mixed. Stir in the chopped basil and serve, topped with the grated cheese, and additional cracked black pepper if desired.
mishi
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" It was excellent "