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Macaroni With Zucchini And Ricotta Cheese
4 Cups Zucchini Cut Into 1/2 Inch Dice
3 Large Cloves Garlic, Finely Diced
3 Tablespoons Olive Oil
Salt And Cracked Black Pepper
Red Pepper Flakes (Optional)
1/4 Cup White Wine
1 Pound Macaroni
1/3 Cup Ricotta Cheese
2 Tablespoons Unsalted Butter
1/2 Cup Coarsely Chopped Fresh Basil
3/4 Cup Grated Parmesan or Pecorino Cheese
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. Reserve 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.
***Write a review of this recipe!***
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