A simple, delicious pasta that my friend Cathi created while living in Florence. Flavours you wouldn't think to combine mix wonderfully. Try and use nice, young tender ones. The fresher the ricotta, the better. How much you reduce the wine depends on your ricotta: if you have fresh, slightly runny ricotta you need to let the wine reduce a little more than half, maybe two thirds, or your end product will be runny.
450g shell pasta
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
4 zucchini, cut into 1cm slices
salt and pepper to taste
2/3 cup (170ml) white wine
225g ricotta cheese
1/4 teaspoon ground cinnamon
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat oil in a medium frypan over medium heat. Saute onion and garlic until onions begin to soften. Stir in zucchini and season with salt and pepper.
Increase the heat to medium-high and add the wine. Allow it to reduce by half, stirring frequently. Reduce heat to medium-low and stir in ricotta and cinnamon. Heat through and season with salt and pepper. Add drained pasta to frypan and toss. Serve immediately.