Summer Pasta With Zucchini, Ricotta and Basil

Summer Pasta With Zucchini, Ricotta and Basil

NY Times

A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.

Yield: 4 to 6 servings

Extra-virgin olive oil

1 small onion, finely diced

2 pounds zucchini, sliced into ¼-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

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.

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.

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.

Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add ½ 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.

Tip: This is a very versatile dish, that can be adapted to a number of variations. I'd suggest cooking the garlic with the onions (it won't burn, you're sweating everything) and to halve and core the zucchini before slicing - makes them less watery in the finished dish. I'd also brown the zucchini to give the dish more crunch. If you don't have or like ricotta, use good farmer cheese or even a soft goat brie or feta and Romano. Any way you make it following the basic instructions will be delicious!

I've made this twice. What I've found is that combining the ricotta, red pepper flakes and zest separately in a large bowl along with just enough pasta water produces a nice smooth sauce. Next, the basil paste can be added and then the drained pasta. Stir to coat the pasta with the sauce. Finally, add this mixture to the zucchini/onion pan and stir to combine and add the grated cheese last. This produces a more consistent dish with all the pasta well coated with the sauce.