A gourmet who thinks of calories is like a tart who looks at her watch. ~James Beard

The James Beard Foundation

Recipe of the week: Do you have too much zucchini from your garden???

Here is a pasta dish which features zucchini.  This dish may seem a little bit unusual but the creaminess of the ricotta compliments the sweetness of fresh zucchini - enjoy!

Pasta with Zucchini and Ricotta
Makes: 4 servings
Time: 30 minutes

Salt (preferably Kosher salt)
1 cup ricotta
1 pound diced zucchini (3 to 4 cups)
1/3 cup plus 1 tablespoon olive oil
Freshly ground black pepper
2 tablespoons minced shallot or 1 tablespoon minced garlic
1 pound dried pasta
1/2 cup chicken, beef, or vegetable stock or pasta-cooking water
About 1/2 cup chopped fresh basil, plus more for garnish

1. Set the ricotta on the counter to come to room temperature while you prepare the pasta. Bring a large pot of water to a boil, and salt it.
2. Put 1/3 cup of the oil in a medium to large skillet over medium heat. When hot, add the zucchini and sprinkle with salt and pepper. Raise the heat to medium-high and cook, stirring occasionally, until the zucchini begin to brown, at least 10 minutes. Add the shallot, stir, and cook until the zucchini is tender, another minute or two. Turn off the heat.
3. Cook the pasta until tender but not mushy. When it is almost done, add the stock to the zucchini, turn the heat to low, and reheat gently. Drain the pasta, reserving a little of the cooking water. Toss the pasta, zucchini, and ricotta together with the remaining tablespoon of olive oil; add a little of the pasta-cooking water if the dish seems dry. Taste, and adjust the seasoning. Stir in the basil and serve garnished with more basil.