Summer Pasta With Zucchini, Ricotta and Basil
Recipe Date:
March 16, 2022
Serving Size:
6
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- extra-virgin olive oil
- 1 small onion, finely diced
- 2 lbs zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
- salt and pepper
- 2 garlic cloves, minced, or 2 tablespoons chopped green garlic
- 1 oz basil, about 2 cups loose leaves
- 1 lb ziti or other dry pasta
- 8 ozs ricotta, about 1 cup
- pinch of crushed red pepper
- zest of 1 lemon
- 2 grated parmesan, pecorino or a mixture, about 1 cup, plus more for serving
Directions
Tasting notes: We love using the fresh summer zucchini and basil from the farmer's market. This pasta dish highlights th ebright red fruit flavors in the Russian River Valley Pinot.
Serena's tips: If you have a lot of time, make your own ricotta or find ricotta from a local creamery. Fresh, bright ricotta makes a difference,
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1017463-summer-pasta-with-zucchini-ricotta-and-basil
Recipe courtesy of David Tanis for the New York Times. Photo courtesy of Karsten Moran for The New York Times.
