Pasta with Zucchini, Ricotta and Basil

by Mark Bittman, New York Times News Service

Serves 4-6

• Salt and pepper
• 1/4 cup extra virgin olive oil
• 1 lb. zucchini, rinsed and cut into 1/4 - 1/2-inch dice
• 1 tsp. minced garlic, or more to taste
• 1 lb. penne or other cut pasta
• 1 cup ricotta cheese
• 1 cup basil leaves, chopped
• 1/2 cup freshly grated Parmesan cheese

Heat olive oil over a medium skillet, add zucchini, salt and pepper to taste. Cook until zucchini begins to brown then lower heat and continue cooking until tender (about 15 minutes). Two minutes before zucchini is done, add garlic. 

While your pasta and zucchini are cooking, warm a serving bowl and put ricotta in it, along with half the basil. When the pasta is done cooking reserve at least 1 cup of the water, drain the pasta. Use as much of this liquid as necessary, a little at a time, to thin ricotta until it reaches a saucy consistency. Toss with pasta, zucchini, remaining basil and Parmesan. Taste and adjust seasoning.