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Pasta with Zucchini and Ricotta
Introduce
Chef :
RicardoPasta with Zucchini and Ricotta
In the summer I like cooking summer versions of pasta. This one allows me to enjoy local zucchini and fresh basil from my garden.
Ingredient
Food ration :
5 servingsCooking time :
30 minutes
1
Onion
6 Tablespoons
Olive Oil
1 Pound
Dry Pasta
2 Cups
Fresh Basil Leaves
Pinch
Crushed Red Pepper
10 Ounces
Ricotta
1 Cup
Parmesan Cheese, grated
Cooking instructions
* Step 1
Finely dice onion.
* Step 2
Wash, dry and slice zucchini, first lengthwise, then in 1/4-inch slices.
* Step 3
Mince garlic.
* Step 4
Heat 3 tbsps of olive oil in a large pan. Add onions and cook at medium temperature for 5 minutes.
* Step 5
Add zucchini and cook for 10 minutes. Then add crushed red pepper.
* Step 6
Meanwhile heat up water. Add a couple of generous pinches of salt. When water boils, add pasta and cook according to instructions.
* Step 7
In a mini food processor combine garlic, basil, a punch of salt and 3 Tbsps of olive oil until smooth.
* Step 8
Add cooked pasta and 1 cup of pasta water to zucchini. Mix and cook for 1 minute.
* Step 9
Add ricotta, crushed red pepper and lemon zest. Mix well. Turn off heat.
* Step 10
Add basil paste and 1/2 cup of parmesan. Mix well.
* Step 11
Serve on plate and sprinkle more parmesan.
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