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Just-Picked Summer Pasta with Ricotta
Manifest a summer afternoon in Tuscany as you devour this fresh-from-the-garden pasta. With a light hint of creaminess, a squeeze of acidity, and a sprinkle of fragrant, just-picked herbs, there’s a lot to savor. Don’t forget the glass of vino.
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Ingredients
- 1 pound cavatappi pasta (or dried pasta of your choice)
- 2 Tbsp olive oil
- 1 small onion, chopped
- 1 tsp chili flakes
- 2 zucchini, sliced in half moons
- 1/4 c chopped garlic chives
- 2 c whole milk ricotta
- 1 lemon, zested and juiced
- 1 c grated parmesan, plus additional to serve
- 1 c basil leaves, torn
- 2 c packed arugula
- to taste salt
Instructions
Step 1
In a heavy-bottomed pot, bring 5 quarts of water to boil. Add a generous pinch of salt and boil pasta until al dente, according to package directions, then strain pasta and reserve 1⁄2 cup of water.
Step 2
Meanwhile, heat large saute pan to medium heat and add 2 tbsp olive oil. Add onions, a pinch of salt, and a pinch of red chili flakes. Saute until translucent, about 3-5 minutes.
Step 3
Add zucchini in an even layer and cook undisturbed until they begin to brown, about 3-5 minutes. Stir and cook about 3 minutes more.
Step 4
Add al dente pasta, chopped garlic chives, ricotta, lemon zest, lemon juice, and parmesan, then stir. Add up to 1⁄2 of a cup of reserved pasta water until desired consistency. Pasta should be creamy, not watery.
Step 5
Toss with torn basil leaves and arugula and serve with additional grated parmesan.