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…
[tasty-recipe id=”36653″]
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