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Pasta with Zucchini and Ricotta

pasta with yellow squash and ricotta

Prep

Cook

Total

Yield 4

I love this recipe with yellow squash, which has a really mild taste, but if you want to you can use regular green zucchii.

Ingredients

Instructions

  1. Bring a large pot of salted water to boil.
  2. Using a blender or immersible blender mix the olive oil and garlic until the garlic is completely emulsified into the oil. Set aside.
  3. Wash and chop the yellow squash. I like cutting it lengthwise, in four, and then slicing it into 1/4 inch little wedges.
  4. Place the ricotta in a serving bowl big enough to hold the finished pasta. Pour in the olive oil/garlic mixture, and stir well, along with some freshly ground black pepper. Use a fork to make it very smooth.
  5. Add the pasta to the boiling water. After 5 minutes, add the squash. When done, drain, reserving 1 cup of the pasta cooking water.
  6. Add at least half a cup of the water to the ricotta mixture, mixing well. If it seems very dry, you can add more. It all depends on how wet your ricotta is.
  7. Add the drained pasta to the ricotta, and stir, adding the basil.
  8. Serve as is or, if you think it's too 'plain' (I don't!) you can served grated pecorino sardo (I'm obsessed with this after our recent trip) to add at the table.

Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2017/07/two-zucchini-recipes-pasta-salad/