Ricotta, Basil Pesto Over Pasta and Zucchini


1 small onion, diced

1 pound zucchini, sliced into ¼" pieces

Salt and pepper

4 garlic cloves, crushed and minced

2 cups fresh basil leaves

1 pound ziti

1 cup ricotta

A pinch of crushed red pepper

Zest of 1 lemon

2 ounces grated Parmesan, plus more for serving

1 small handful cherry tomatoes, sliced in half

Put a pot of water on to boil, meanwhile work on the other steps.

In a fry pan over medium-high heat, cook onions and zucchini, seasoned with salt and pepper and stirring frequently until lightly browned and caramelized.

Gently fold in optional cherry tomatoes, then turn off heat.

Meanwhile, use a mini food processor to chop garlic, basil and a little salt into a rough paste, then stir in 3 tablespoons olive oil.

Add pasta to boiling water and cook per package instructions but make sure to keep pasta al dente.

Drain pasta, and reserve 1 cup of water.

Add pasta to zucchini and heat to medium-high.

Add ½ cup cooking water then ricotta, crushed red pepper and lemon zest, stirring to distribute.

Check adjust seasoning if needed, then cook for 1 minute more until pasta looks creamy.

Add basil paste and 1/2 grated cheese.

Spoon pasta into warm soup bowls and sprinkle with cheese. Enjoy!
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