Summer Pasta With Zucchini, Ricotta and Basil Recipe - (4/5)

Ingredients

• Extra-virgin olive oil
• 1 small onion, finely diced
• 2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
• Salt and pepper
• 2 garlic cloves, minced, or 2 tablespoons chopped green garlic
• 1 ounce basil, about 2 cups loose leaves
• 1 pound ziti or other dry pasta
• 8 ounces ricotta, about 1 cup (see recipe)
• Pinch of crushed red pepper
• Zest of 1 lemon
• 2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving