Eating Organic Veggie & Fruit Recipe Blog: Pasta and zucchini with lemon basil ricotta cream

Pasta and zucchini with lemon basil ricotta cream

The Washington Post, June 27, 2012

Here, the ricotta is treated to lemon and basil. Zucchini and onion are sauteed until tender, then everything is combined with corkscrew-shaped pasta. It’s easy, delicious and taste like summer.

4 or 5 servings

Ingredients:

Salt
8 ounces dried corkscrew-shaped pasta, such as rotini or fusilli
1 tablespoon olive oil
1 cup finely chopped onion (from a medium onion)
1 pound zucchini, cut into cubes no larger than 1/2 inch (about 2 medium zucchini)
1 cup part-skim ricotta cheese
2 tablespoons low-fat milk
Finely grated zest of 1 large lemon, plus more for optional garnish
1/3 cup coarsely chopped basil leaves (about 16 large leaves), plus 2 basil leaves cut into thin strips for optional garnish
Freshly ground black pepper

Directions:

Bring a pot of salted water to a boil over medium-high heat. Cook the pasta according to the package directions. Drain.

Meanwhile, heat the oil in a large nonstick saute pan or skillet over medium heat. Add the onion and season with salt to taste; cook for 2 to 3 minutes, stirring occasionally, until the onion softens. Add the zucchini and toss to combine. Cook for 8 to 10 minutes, stirring occasionally and adjusting the heat so the zucchini becomes tender but does not brown.

Combine the ricotta, milk, lemon zest and basil in a large bowl. Season with salt and pepper to taste.
When the pasta and vegetables are ready, add them to the bowl and toss to combine. Taste, and adjust the seasoning as needed.
Transfer to a serving bowl or to individual serving plates. Garnish with more lemon zest and the basil strips, if desired.