Pasta with Zucchini, Ricotta and Basil

Time: 30 minutes

Yield: 4 to 6 servings

Ingredients:

• Salt and pepper
• 1/4 cup extra virgin olive oil
• 3 or 4 small-to-medium zucchini, about 1 pound, rinsed and cut into 1/4- to 1/2-inch dice
• 1 teaspoon minced garlic, or more to taste
• 1 pound penne or other cut pasta
• 1 cup good ricotta cheese
• 1 cup basil leaves, washed, dried and torn or chopped
• 1/2 cup or more freshly grated Parmesan, optional.

Method:

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. 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.
2. 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. 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.

Notes: Dry zucchini before frying if it is to get really brown.

Source: The Minimalist, July 13, 2005