Summer Pasta with Zucchini, Ricotta, and Basil


Olive oil
1 onion, diced
2 lb zucchini, sliced into 1/4 inch pieces
Salt and pepper, to taste
2 garlic cloves, minced
1 oz  basil
1 lb ziti
1 cup ricotta
Pinch of red pepper
1 lemon, zested
1 cup grated parmesan


Boil a large pot of water with salt and prep vegetables. Heat a large skillet on medium high heat, and add 3 tbsp olive oil. Heat the oil and cook the onions until softened, then reduce heat. Add the zucchini and season with salt and pepper. Cook until softened as well, about 10 minutes.

Pound the the garlic in a mortar and pestle with the basil and a pinch of salt into a paste. Stir in 3 tbsp olive oil.

Add the pasta and cook until al dente. Drain pasta, reserving 1 cup of water. Add the pasta to the cooked zucchini and onions, then turn heat to medium high. Add 1/2 cup cooking water, then ricotta, crushed red pepper and lemon zest. Stir well and adjust seasonings as needed. If too thick, add the water to thin the sauce out, then add the basil, half the cheese and stir to incorporate. Serve pasta and sprinkle cheese on top.

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