Pasta with Ricotta, Zucchini, Tomatoes & Mint
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.
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.
