I still have an abundance of zucchini to work with these days. My kids are being very good about having zucchini nearly every night. Tonight I just wanted a simple, light pasta dish and happened to have some ricotta on hand. The kids devoured it so my plan worked!
Serves 6 easily
1lb Box Short Pasta (I used nuggets, an unusually shaped pasta my kids love)
Olive Oil
2 Medium Zucchini, sliced into half moons
2 Cloves Garlic
1/4 Cup Dry White Wine
15oz Container Part Skim Ricotta
1/4 Cup Shredded Romano Cheese
Fresh Basil
Bring a salted pot of water to a boil and cook pasta to al dente.
Meanwhile heat a saute pan on medium heat. Add about a tbsp or two of olive oil to the pan and then the zucchini and garlic. Season with salt and pepper and cook about 5-7 minutes until al dente. Add the wine and lower the heat to low.
In a bowl combine the ricotta and Romano cheese. Add a couple ladles of starchy pasta water to the cheese and mix. Season with salt and pepper.
Drain pasta. Return the pasta to the pot or place in a serving bowl. Remove the cloves of garlic from the zucchini and dump the zucchini on the pasta (including any juices). Mix to combine. Pour cheese mixture over pasta and sprinkle with some torn fresh basil. Stir once more to combine and then serve and enjoy!
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