Zucchini and Ricotta Pasta

Zucchini and Ricotta Pasta

Based on David Tanis's recipe in NYT Cooking.

Ingredients

Makes

  • Extra-virgin olive oil
  • 1 small onion
  • 1kg zucchini (~5 medium zucchini)
  • Salt and pepper
  • 2 garlic cloves
  • 30g basil
  • 500g ziti pasta
  • 1 cup ricotta ([see recipe](/ricotta))
  • Pinch of crushed red pepper
  • Zest of 1 lemon
  • ~100g Parmesan, pecorino or a mixture

Prep

  1. Dice 1 small onion
  2. Cut 1kg zucchini in half (lenthwise) and then slice into 1/2 cm 'semi-rounds'
  3. In a blender or small food processor, blend 2 cloves garlic, 30g basil, a pinch of salt and 3 Tbsp olive oil into a paste

Cooking

  1. Put a pot of lightly salted water on to boil for the pasta
  2. In a large skillet over medium-high heat, cook the onions in 3 Tbsp olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning.
  3. Add the zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
  4. Put 500g ziti pasta into the pot. Cook until not quite ready. Drain the pasta, reserving 1 cup of cooking water.
  5. Add cooked pasta to zucchini in skillet and turn heat to medium-high.
  6. Add 1/2 cup cooking water, then the 1 cup ricotta, a pinch of crushed red pepper and the zest of one lemon, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary.
  7. Add the basil paste and 1/2 cup grated parmesan and quickly stir to incorporate.
  8. To serve: Sprinkle with additional cheese