PREPARATION
Bring a pot of water to boil.
Prep veggies
In a large skillet over medium-high heat, add and cook until softened (5-8 min). Reduce heat as necessary to keep onions from browning.
- Extra-virgin olive oil
- 1 small onion, finely diced
Add
- 2 lb zucchini, sliced into ¼-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
- salt and pepper to taste
Continue cooking, stirring occasionally until rather soft (about 10 minutes).
Turn off heat.
Make basil paste
Meanwhile, pound or food process
- 2 garlic cloves, minced, or 2 tablespoons chopped green garlic
- 1 oz basil, about 2 c loose leaves
Add in
- 3 tbsp olive oil
Put aside.
Cook pasta
To the boiling pasta water add
- Salt to taste
- 1 lb ziti or other dry pasta
Boil to package directions, keeping it quite al dente.
Drain pasta, reserving
- 1 c cooking water
Make sauce
Turn heat to medium-high and add to zucchini in skillet
- cooked pasta
- 1/2 c cooking water
- 8 oz ricotta, about 1 cup
- pinch of crushed red pepper
- zest of 1 lemon
Stir to distribute. Check seasoning and adjust. Cook for 1 minute more until 1 mixture looks creamy. (Add more pasta water as needed.)
Add
- Basil paste
- 1 oz grated parmesan, pecorino, or a mixture (about 1/2 c)
Stir to incorporate.
Spoon onto warm plates and sprinkle with
- 1 oz grated parmesan, pecorino, or a mixture (about 1/2 c) plus more to taste
Serve immediately