Sunday night pasta

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. 

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​Summer Pasta with Zucchini, Ricotta and Basil
DAVID TANIS
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
 
INGREDIENTS
 
 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
 
PREPARATION

1. Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
2. Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
3. Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
4. Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

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