Zucchini and ricotta pasta

    (10)
    40 minutes

    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.


    13 people made this

    Ingredients
    Serves: 8 

    • 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

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (10)

    Reviews in English (8)

    SarahAbrahamson
    0

    Easy and good  -  07 Mar 2014

    by
    4

    I consider myself a well established cook, with that said, let me say this recipe was less then impressive. the overall taste of this recipe was "strange" to say the least - I attempted to Dr. it by adding addl spices, it helped some, but not enough for me to present it at my dinner table. I'd pass on trying this recipe save your time and money - it was NOT worth the effort.  -  08 Aug 2002  (Review from Allrecipes USA and Canada)

    by
    3

    i have to agree that this recipe was quite strange. i wouldnt recommend wasting your time to try it.  -  25 Sep 2004  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate