Summer Pasta with Ricotta and Basil

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Recipe Ingredients

  • 6 tablespoons Olive Oil
  • 1 small Yellow Onion
  • 2 pounds Zucchini, minced
  • 1 oz Basil
  • 1 pound Ziti Pasta
  • 8 oz Ricotta Cheese
  • 1/2 teaspoon Crushed Red Pepper
  • 1 tablespoon Lemon Zest
  • 2 ounces Parmesan, grated

Instructions

  1. 1. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, about 5 minutes. Reduce heat and add in sliced zucchini. Season with salt and pepper and continue cooking, stirring occasionally, about ten minutes until zucchini are soft. 2. Meanwhile bring a pot of salted water to boil and cook ziti until al dente, about 12 minutes. 3. While pasta and zucchini are cooking, combine garlic, basil and a little salt in a small food processor or smash with a mortar and pestle until a rough paste forms. Stir in 3 tablespoons olive oil. 4. Drain pasta, reserving 1 cup pasta water. 5. Add cooked pasta to skillet and turn heat to medium-high. Add 1/2 cup pasta water, then the ricotta, crushed red pepper and lemon zest, stirring to combine well. Cook for one more minute until mixture is creamy, adding a little more pasta water if necessary. Add thee basil paste and half the cheese and stir to incorporate. Serve pasta with additional cheese on top.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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