Now that summertime vegetables are coming into season, I felt like having pasta with zucchini. Last summer in the New York Times, there was a recipe for Summer Pasta with Zucchini, Ricotta and Basil. Last week I stocked up on the needed items for the recipe.
I arrived home from work about 5:30 this evening and shortly thereafter proceeded to begin cooking. First on the list was to gather some basil from the garden and make a rough paste using the blender. I diced some onion for sautéing, I forgot the garlic for the sauce (just remembered it while typing this up), and then added the sliced zucchini and seasoned it with salt and pepper. While doing my slicing and dicing, I got the pasta water going.
Although David Tanis' recipe says a prep time of 30 minutes, I think it took me about 45 minutes, however, it was worth it. I prepared this last summer for my family and they loved it. When searching for the recipe on the NY Times website I saw a recipe for Creamy Corn Pasta with Basil which sounds so delicious. I'll put Jersey corn on my shopping list this week and whatever other ingredients I need and then give this recipe a try.
Summer Pasta with Zucchini, Ricotta and Basil
The New York Times – “City Kitchen” column
“Fresh Ricotta Turns a Simple Pasta Dish Sublime - June 12, 2015
YIELD: 4 to 6 servings
TIME: 30 minutes
Extra-virgin olive oil
1 small onion, finely diced
2 pounds 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 ounce basil, about 2 cups loose leaves
1 pound ziti or other dry pasta
8 ounces ricotta, about 1 cup (see recipe)
Pinch of crushed red pepper
Zest of 1 lemon
2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.