This recipe by David Tanis caught my eye on the New York Times Cooking site. I have one of his cookbooks “David Tanis Market Cooking – Recipes and Revelations Ingredient by Ingredient.” Sure enough upon looking through his cookbook I found the same recipe but it was called “Stewed Zucchini Pasta with Ricotta and Basil.”
David’s cookbook is full of recipes by vegetable type. It’s a wonderful cookbook, 478 pages with lots of color photos (something I require in any cookbook except for my older cookbooks). “Market cooking” is a French term meaning “I go to the market, see what looks best and then decide what will go on the menu.
Summer Pasta with Zucchini, Ricotta and Basil
- 2-3 tbsp. EVOO
- 1 small onion, finely diced
- 1-2 lbs. zucchini, sliced into 1/4-inch thick rounds, cut in half if large
- salt and pepper to taste
- 2 large garlic cloves, minced
- 2 cups fresh basil, lightly packed
- 1 lb. ziti or other dry pasta (I used whole wheat penne)
- 8 oz. ricotta (about 1 cup) – artisnal preferred – I used Calabro whole milk ricotta
- pinch of red pepper
- zest of 1 lemon
- Parmesan, pecorino (toscano) or a mixture, 1 cup plus more for serving
In a large skillet cook the onions in EVOO for 5-8 minutes, or until softened. Add zucchini, season with salt and pepper to taste and cook for 10 minutes; turn off heat.
In a food processor combine basil, garlic and a little salt into a rough paste; stir in 3 tbsp. EVOO.
Bring a pot of water to boiling, salt well and put in the pasta, cooking to al dente. Drain the pasta and reserve 1 cup (or more) of the cooking water.
Add the pasta to the skillet and turn heat to medium-high. Add 1/2 cup cooking water, ricotta, crushed red pepper and lemon zest, stirring to combine; adjust seasoning and cook for another minute. Mixture should look creamy; add more pasta water if necessary. Add the basil paste and half the grated cheese and stir to incorporate. Serve immediately with additional cheese.
Recipe by cookingwithauntjuju.com
My kind of pasta dish for the summer – light yet full of fresh flavors. Such cute nostalgic photo – the zucchini looks as big as an eggplant! 🙂
Thanks Ronit – it’s a good, simple recipe. I never grew eggplant at any time or cared for it. Now I enjoy it especially the Japanese and smaller ones 🙂
that zucchini is the size of Bethany’s head! That garden was really nice I miss it.
Look at my next post and see the zucchini Dean is holding. I miss the garden too Tommy (the goodies, not the work) and I’m happy you enjoyed it too 🙂