Ingredients Jump to Instructions ↓

  1. 4 Cups zucchini Cut Into 1/2 Inch Dice

  2. 3 Large cloves garlic , Finely Diced

  3. 3 Tablespoons olive oil

  4. salt And cracked black pepper

  5. red pepper flakes (Optional)(not really)

  6. 1/4 Cup white wine

  7. 1 Pound macaroni

  8. 1/3 Cup ricotta cheese

  9. 2 Tablespoons unsalted butter

  10. 1/2 Cup Coarsely Chopped fresh basil

  11. 3/4 Cup Grated Parmesan or pecorino cheese

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a saucepan, and once it is hot add the diced zucchini.

  2. Cook, stirring frequently over medium heat for about 8 minutes, or until the zucchini has softened and is turning a little brown.

  3. Add the garlic, and cook another couple of minutes.

  4. Season with salt, pepper, and red pepper flakes.

  5. Add the wine, and cook until reduced by half.

  6. Cook the pasta in boiling, salted water.

  7. Once al dente, drain, removing a cup of the pasta water for the sauce.

  8. Return the pasta to the pot with the zucchini mixture and stir to combine over medium heat.

  9. Add the butter and ricotta cheese and mix well.

  10. Add a little of the pasta water, and stir until the sauce is well mixed. Stir in the chopped basil and serve, topped with the grated cheese, and additional cracked black pepper if desired.


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