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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.

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.