Ingredients:
salt and pepper
1/4 cup extra virgin olive oil
3 -4 small zucchini or 3 -4 medium zucchini, about 1 pound, rinsed and cut into 1/4- to 1/2-inch dice
1 teaspoon minced garlic ( or more)
1 lb penne or 1 lb other cut pasta
1 cup good ricotta cheese
1 cup basil leaves, washed, dried and torn
1/2 cup freshly grated parmesan cheese (optional)
Directions:
Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium-high heat; when hot add zucchini, along with a large pinch of salt and a sprinkling of pepper.
Cook, stirring occasionally, until zucchini begins to brown, then lower heat and cook until it is quite tender, about 15 minutes total. About 5 minutes before it is done, stir in garlic and begin to cook pasta.
While pasta cooks, warm a serving bowl and put ricotta in it, along with about half the basil. When pasta is tender but not mushy, remove and drain it, reserving about a cup of its cooking liquid.
Use as much of this liquid as necessary, a bit at a time, to thin ricotta until it reaches a saucy consistency. Toss with pasta, zucchini, remaining basil and Parmesan, if you are using it, then taste and adjust seasoning. Serve.
Servings: 4-6
Time preparation: 5 min.
Time total: 25 min.