Summer Pasta With Zucchini, Ricotta and Basil

Ingredients

• 45ml Extra-virgin olive oil
• 1 small onion, finely diced
• 900g zucchini, sliced into 0.5cm-thick pieces; halve larger zucchini lengthwise first
• Salt and pepper
• 45ml extra-virgin olive oil
• 2 garlic cloves, minced, or 12g chopped green garlic
• 30g basil
• 450g ziti or other dry pasta
• 225g ricotta
• 0.25g crushed red pepper
• Zest of 1 lemon lemon zest
• 55g grated Parmesan, pecorino or a mixture, plus more for serving

Instructions

1. Bring a pot of water to a boil. In a large skillet over medium-high, cook the onion in 45 ml olive oil until softened, 5 to 8 minutes. Reduce the heat as needed to prevent browning. Add the zucchini, season generously with salt and pepper and cook, stirring occasionally, until quite soft, about 10 minutes. Turn off the heat.
2. Pound the garlic, basil and a little salt to a rough paste with a mortar and pestle, or use a mini food processor. Stir in the remaining 45 ml olive oil.
3. Salt the boiling water, add the pasta and cook until quite al dente according to the package instructions. Drain, reserving 240 ml cooking water.
4. Add the pasta to the zucchini and set over medium-high heat. Add 120 ml cooking water, the ricotta, red pepper and lemon zest and stir to distribute. Adjust the seasoning and cook for 1 minute; add more pasta water if needed for a creamy consistency. Quickly stir in the basil paste and half the cheese. Serve on warm plates with the remaining cheese.