A satisfying and hearty summer dish that helps use up some of those excess squash you get as the garden comes in. A simple pesto helps add depth to this recipe that comes from David Tanis in NYTimes Cooking. Be sure to save enough pasta water to make the sauce as creamy or soupy as you like.
For this you’ll need: 3/4 lb pasta (rigatoni, penne, etc), 1 onion (peeled and chopped), 2 large zucchini (cut into 1/3″ thick half moons), 2 garlic cloves (chopped), 2 cups fresh basil (stems removed), 8 oz ricotta, zest of 1 lemon, 1/2 cup parmesan (grated), 1/2 tsp crushed red pepper, olive oil, salt and pepper.
Start a pot of salted water on to boil for your pasta. Once it is boiling, add your pasta to it and cook until al dente (about 1 min less than the timings on the package).
Meanwhile, in a large skillet, heat 3 Tbsp olive oil over medium heat. Cook the chopped onions until just soft, about 3-5 mins, and then add the zucchini slices. Add salt and pepper and gently toss everything together to ensure it is coated and in an even layer across the skillet. Cook over medium heat, stirring occasionally, until the zucchini is browned – about 10 mins. Turn off the heat.
Add you basil, garlic, a pinch of salt and a few tablespoons of oil in a food process or mortar and pestle. Grind into a paste. Season with more salt or oil to taste. Set aside.
Drain the pasta reserving about 2 cups of the water and add it to the pan with the zucchini and onion. Turn on the flame to medium heat and gently stir in 1/2 cup of the reserved pasta water, the ricotta, crushed red pepper and lemon zest. Stir evenly and steadily until everything is combined into a smooth sauce. Add some grated parmesan, salt and pepper to taste and stir again. Add more pasta water for a smoother, more liquid sauce, if needed. Turn off the heat.
Serve in a large bowl with more grated parmesan on the side.
Dinner at Our Place 