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What’s the definition of a “summer pasta,” you say? I say fresh, fast and easy…not too many steps and not too much time in a hot kitchen! This pasta is perfect because it takes full advantage of that bumper crop of zucchini that always overflows the farmers’ markets, stores and backyard gardens.
This pasta hits all the right flavor notes: it’s is rich and creamy from the ricotta and mascarpone, cheesy from the Parm, bright and fresh from the fresh basil and lemon, with a little spice to cut through it all. Don’t skimp on the red pepper flakes! They’re crucial to adding another layer of flavor to this simple pasta recipe. Sautéed zucchini, onions and a basil-garlic paste build the backbone of the flavor. You can use any short pasta you have, like ziti, penne or rigatoni. Just don’t forget to save some of the pasta water to help creamify the sauce even more. Trademarking ‘creamify’ right now…
Summer Pasta with Zucchini, Ricotta and Basil
- Yield: 4 to 6 servings
Description
A fresh, quick and easy summer pasta recipe featuring that bumper crop of zucchini that always appears in markets and stores throughout the season! Ricotta, mascarpone, Parm make the sauce creamy, while the basil and lemon add brightness. This is also great at room temperature; just make sure to reserve some extra pasta water to loosen the sauce as it sits.
Ingredients
- Olive oil, as needed
- 1 small onion, finely chopped
- 2 pounds zucchini, sliced into 1/4-inch-thick pieces
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, finely minced
- 1 ounce fresh basil leaves, about 2 cups loose leaves, plus more to garnish
- 1 pound dried ziti
- 6 ounces ricotta
- 4 ounces mascarpone cheese
- Pinch of crushed red pepper, to taste
- Zest of 1 lemon
- 2 ounces grated Parmesan cheese, plus more to taste
- 2 tablespoons toasted pine nuts
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions minus 1 minute, stirring occasionally. Reserve about 1 cup of pasta water before draining the pasta.
- While waiting for the water to boil, heat a large, high-sided skillet over medium-high heat. Add a little olive oil; once hot, add the onions with a pinch of salt and sweat until translucent and softened, about 5 to 7 minutes. Add the zucchini, season generously with salt and pepper, and continue to cook, stirring occasionally, until the zucchini is soft and golden in places, about 10 minutes. Remove from the heat.
- Crush the garlic to a paste with the back of a knife, add the basil and finely chop together until the basil is finely chopped and the garlic is incorporated.
- Add the cooked pasta to the skillet with the zucchini and return to medium-low heat. Add the ricotta and mascarpone, gently tossing until melted and it coats the pasta. Add enough reserved pasta water to form a smooth and silky sauce, starting with about 1/3 cup and continuing to add until your desired consistency is reached. Add the crushed red pepper, lemon zest and salt and pepper to taste. Remove from the heat and stir in the basil-garlic mixture and the grated Parmesan, tossing to combine. Spoon the pasta in serving bowls and garnish with more fresh basil leaves and Parmesan cheese before serving.
Notes
Inspiration: Summer Pasta with Zucchini, Ricotta and Basil on nytimes.com
- Category: Pasta & Noodles, Vegetarian
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