Pasta With Zucchini, Ricotta & Lemon, Chilli, Basil & Parmesan - Cuisine Magazine - From New Zealand
It’s the use of the pasta cooking water that is the essential ingredient here; the starch loosens the sauce and makes it creamy. If you have zucchini flowers, a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisine.co.nz.
Ingredients
- 3 tablespoons olive oil
- 1kg zucchini, sliced into rounds
- 3 cloves garlic, thinly sliced
- ½ teaspoon chilli flakes
- ½ cup dry white wine
- zest and juice of 1 lemon
- 50g parmesan or other hard, aged cheese, finely grated, plus extra for serving
- 400g casarecce or other short pasta shape
- 250g ricotta
- 1 good handful of basil leaves, roughly torn
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