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
PREPARATION
Put a pot of water on to boil. In a large skillet over
medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5
to 8 minutes. Reduce heat as necessary to keep onions from browning. Add
zucchini, season generously with salt and pepper, and continue cooking,
stirring occasionally until rather soft, about 10 minutes. Turn off heat.
Meanwhile, use a mortar and pestle to pound garlic, basil
and a little salt into a rough paste (or use a mini food processor). Stir in 3
tablespoons olive oil.
Salt the pasta water well and put in the pasta, stirring.
Boil per package instructions but make sure to keep pasta quite al dente. Drain
pasta, reserving 1 cup of cooking water.
Add cooked pasta to zucchini in skillet and turn heat to
medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper
and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1
minute more. Mixture should look creamy. Add a little more pasta water if
necessary. Add the basil paste and half the grated cheese and quickly stir to
incorporate. Spoon pasta into warm soup plates and sprinkle with additional
cheese. Serve immediately.
