Zesty Zucchini, Basil, and Ricotta Mezzi Rigatoni
Serves 4 folks
1/4 cup added virgin olive oil
1 bunch of scallions, finely sliced
2 shallots halved, thinly sliced
1/2 serrano chili, diced (optional)
1 lb mezzi rigatoni dried pasta
2 zucchini, sliced into pretty slender rounds
2 lemons, zested and juiced
2 tablespoons unsalted butter
3/4 cup refreshing ricotta
1/2 cup pecorino romano grated cheese
bunch of basil, thinly sliced for finishing (mint is a great substitute)
Cook pasta in a big pot of generously salted boiling h2o till al dente. Reserve 1 1/2 cups pasta h2o: drain pasta.
Heat a big skillet about medium-higher warmth. Add oil, scallion, shallots, and serrano: cook dinner right up until softened, about 30 to 60 seconds. Include zucchini: stirring occasionally, right up until zucchini is tender, about 4 to 5 minutes. Time with salt and pepper. At this stage, incorporate lemon zest, juice, and butter. Include pasta, ricotta, and 1 cup of reserved pasta water. Stir till ricotta melts and liquid is decreased and slightly thickened, 1 to 2 minutes.
Take away from heat: stir in grated cheese. Insert far more pasta water if wanted, a handful of tablespoons at a time. Divide pasta among the person bowls. Finish with a drizzle of olive oil, chopped basil, far more pecorino, and lemon zest.