Radiatori Pasta with Ricotta, Zucchini, Tomatoes & Mint

Radiatori pasta with ricotta, zucchini and tomatoes

We’re moving into late spring and pasta dishes are already starting to take on a light and fresh twist.

Not too terribly far south of Rome there are already some luscious tomatoes and tender zucchini available. And our mint plants are exploding with leaves, just begging to be used. I picked up some fresh sheep’s ricotta this morning and it paired perfectly with the fresh zucchini, tomatoes and a hint of mint. The result was a delightful light and tasty dish. This is one of those dishes that’s wonderful hot or cold, and the best part is you can make it in a flash!

The recipe...

Serves 2-4

This is a delightful late spring or summer dish, and can be served hot or cold.

Radiatori are short and squat...resembling little radiators...that are perfect for capturing this sauce. If you can't find them, use fusilli, rigatoni or penne.

Ingredients

Radiatori pasta, 250 grams (9 ounces)
Zucchini, 4 medium, sliced into ½ centimeter disks (just under ¼ inch)
Garlic, 2 cloves, minced
Cherry tomatoes, halved, about 15
Ricotta (preferably sheep), 100 grams (3 ½ ounces)
Fresh mint leaves, 8-10 (plus a few more for decoration)
Olive oil, 75 mililiters (⅓ cup)

Cooking Instructions

Use a medium/large sauce pan to sizzle the garlic in 2 tablespoons olive oil for 15 seconds.
Add the zucchini and cook over a low flame, tossing occasionally.
While the zucchini is cooking, salt the halved tomatoes and drizzle with 2 tablespoons olive oil.

After the zucchini have cooked for five minutes add the mint leaves and continue cooking for an additional 3 to 5 minutes, or until the zucchini are tender.

Set aside ¼ of the zucchini.
Stir the ricotta into the remaining zucchini and remove from the heat.

Bring a pot of water to boil for the pasta and salt well: a fistful of rock salt per 2 liters (8 cups) of water.
Cook until al dente, or according to package instructions.
Drain and reserve a cup of the cooking water.
Toss the pasta in the zucchini and ricotta mixture.
Add cooking water as needed, a few tablespoons at a time, until your sauce is nice and creamy.
Transfer to a serving dish and top with the halved tomatoes, reserved zucchini and a few more mint leaves.
Drizzle with the remaining olive oil, sprinkle with salt and serve.

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Pasta with Ricotta, Zucchini, Tomatoes & Mint

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Prep Time: 15

Cook Time: 10

Total Time: 25

This is a delightful late spring or summer pasta dish, and can be served hot or cold. Radiatori are a short, squat pasta...resembling little radiators...that are perfect for capturing this sauce. If you can't find them, use another short pasta like fusilli, rigatoni or penne.

Course: Pasta

Cuisine: Italian

Ingredients

9 ounces Radiatori pasta (or other short pasta) 250 grams
4 medium Zucchini sliced into ¼ inch disks
2 cloves Garlic minced
15 Cherry tomatoes halved
3 ½ ounces Ricotta preferably sheep's ricotta, 100 grams
8-10 leaves Fresh mint plus a few more leaves for decoration
⅓ cup Olive oil 75 mililiters

Instructions

Use a medium/large sauce pan to sizzle the garlic in 2 tablespoons olive oil for 15 seconds.
Add the zucchini and cook over a low flame, tossing occasionally.
While the zucchini is cooking, salt the halved tomatoes and drizzle with 2 tablespoons olive oil.
After the zucchini have cooked for five minutes add the mint leaves and continue cooking for an additional 3 to 5 minutes, or until the zucchini are tender.
Set aside ¼ of the zucchini.
Stir the ricotta into the remaining zucchini and remove from the heat.
Bring a pot of water to boil for the pasta and salt well: a fistful of rock salt per 2 liters (8 cupof water.
Cook the pasta until al dente, or according to package instructions.
Drain the pasta, reserving a cup of the pasta water.
Toss the pasta in the zucchini and ricotta mixture.
Add pasta water as needed, a few tablespoons at a time, until your pasta sauce is nice and creamy.
Transfer the pasta to a serving dish and top with the halved tomatoes, reserved zucchini and a few more mint leaves.
Drizzle with the remaining olive oil, sprinkle with salt and serve.