Ingredients: |
Ingredients: Fine salt
12 ounces dried fettuccine pasta
2 tablespoons olive oil, more as needed
2 to 3 zucchini and/or summer squash (1 1/4 pounds), trimmed, sliced in half lengthwise and cut into thin half-moon slices
1 large clove garlic, minced or finely grated
8 ounces fresh ricotta cheese
Freshly ground black pepper
3 to 4 basil leaves, cut into chiffonade, for garnish
2 tablespoons freshly grated parmesan cheese, for serving
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Directions: |
Directions:Step 1
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions, until al dente. Reserve 1/2 cup of the pasta cooking water, and drain.
Step 2
In a large skillet over medium-high heat, heat the oil until it shimmers. Set a plate near your work space.
Step 3
Working in batches if necessary, add the zucchini or summer squash to the skillet so they fit in a single layer. Cook without stirring until the pieces have browned, 2 to 3 minutes, then turn them over and cook until browned on the other side, an additional 1 to 2 minutes. Transfer to the prepared plate. Repeat with any remaining zucchini.
Step 4
Add the garlic to the skillet and cook until fragrant, about 30 seconds.
Step 5
Turn off the heat. Add the reserved pasta cooking water and the ricotta cheese to the skillet, stirring to dislodge any browned bits. Season to taste with salt and pepper. (The ricotta will be a little curdy; that's okay.) Fold the drained pasta and the zucchini, plus any accumulated juices, into the sauce, stirring gently to combine. Taste, and adjust seasonings as needed.
Step 6
Divide the pasta among wide, shallow bowls, sprinkle with the basil and the grated cheese, if using, and serve. |
This recipe for Fettuccine With Creamy Zucchini Sauce is from