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August 02, 2018

Ditali with zucchini and ricotta

August 02, 2018/ Lucy Waverman

Serves: Four as an appetizer, two as a main course

INGREDIENTS

2 tablespoons extra virgin olive oil
1 cup chopped onions
4 small zucchini or 2 large, sliced in rounds
Salt and freshly ground pepper
8 ounces (226 grams) ditali or rigatoni
1 cup soft ricotta
1/2 cup freshly grated Parmigiano

METHOD

Place a pan onto medium heat. Add oil, heat and then and onion, sautéing until softened, about 2 minutes. Toss zucchini with onion and season with salt and pepper to taste. Cover the pan.

Remove lid after about 15 minutes. Keep cooking until zucchini browns lightly and all the liquid has evaporated.

Place pasta in plenty of lightly salted boiling water. Cook according to package directions or until al dente. Drain, reserving 1/2 cup pasta cooking water. Transfer pasta to a bowl and toss with zucchini and ricotta, lightly mashed with a fork. Add enough pasta cooking water to keep mixture moist and stir in half of the Parmigiano. Sprinkle with remaining Parmigiano and serve hot.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Ditali with zucchini and ricotta

INGREDIENTS

METHOD