Pasta with Ricotta and Zucchini

This easy-to-make dish provides a good way to use your harvest and makes a delicious dinner. The incorporation of zucchini gives the dish a fresh look and taste.

Photographed and Styled by Carla Witt Ford

Pasta with Ricotta and Zucchini

This easy-to-make dish provides a good way to use your harvest and makes a delicious dinner. The incorporation of zucchini gives the dish a fresh look and taste.

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Ingredients

  

• 2 tablespoons olive oil
• 1 small onion sliced thin
• 1 1/2 pounds pounds zucchini finely diced (about 4 cups)
• 1 pound penne rigate pasta
• 1 1/4 cups cups whole milk ricotta
• 1/2 cup freshly grated Parmigiano-Reggiano plus more for serving
• Salt and pepper to taste

Instructions

 

• In a heavy-bottomed saucepan, heat olive oil over medium-low heat. Add onion and saute until transparent.
• Add diced zucchini, season with salt and pepper, and cover pan. Leave lid on and let zucchini cook over low heat for 15 minutes.
• Bring a pot of salted water to boil.
• After 15 minutes, remove lid from pan and raise heat to medium-high. Saute, stirring frequently until liquid has evaporated. Do not overcook zucchini.
• Cook penne rigate pasta in boiling water until al dente. Drain and add to pot with zucchini.
• Toss pasta and zucchini together in pot and add ricotta and Parmigiano-Reggiano. Gently fold ingredients together until cheeses are evenly distributed.
• Serve hot. Sprinkle with remaining Parmigiano-Reggiano to taste.

Recipe originally published in the Fall 2017 issue.