I based this off of a recipe in the New York Times: Summer Pasta with Zucchini, Ricotta and Basil. It's pretty much the same but I've garnished it with Mandarine Oranges and freshly picked Black Berries.
From the Times:
INGREDIENTS
- Extra-virgin olive oil
- 1 small onion, finely diced
- 2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
- Salt and pepper
- 2 garlic cloves, minced, or 2 tablespoons chopped green garlic
- 1 ounce basil, about 2 cups loose leaves
- 1 pound ziti or other dry pasta
- 8 ounces ricotta, about 1 cup
- Pinch of crushed red pepper
- Zest of 1 lemon
- 2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving
Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
Serve immediately.
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