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Pasta con zucchine e ricotta (Pasta with Zucchini and Ricotta)

Ingredients

  • 400 g 14 oz short pasta of your choice (see Notes)
  • 4 medium zucchini cut into thin slices or little cubes
  • 2-3 shallots finely minced
  • 250 g 9 oz ricotta cheese
  • 50 g 2 oz grated Parmesan cheese
  • Olive oil
  • Butter
  • Salt and pepper
  • *Optional: A few basil leaves torn into pieces

Instructions

  • In a large skillet or sauté pan, sauté the shallots in abundant olive oil and a knob of butter for a minute or so, until wilted. Add the zucchini and raise the heat. Toss them as they cook until the zucchini is just tender, about 5 minutes or so. Turn off the heat when the zucchini are done.
  • Mix the ricotta and the grated Parmesan cheese, together with the basil leaves if using. 
  • Meanwhile, boil the pasta in well salted water until al dente.
  • Drain the pasta, but not too well and add it to the skillet and toss it with the zucchini over gentle heat. Add the ricotta mixture and mix well.
  • Serve while still warm.