Herbed Ricotta Pasta With Peas and Zucchini

24 07 2012

Everyday Food magazine gave me the idea for this easy, breezy weeknight meal, but I made it my own by switching up a few of the ingredients. That’s one thing I love about keeping food magazines around the house, they offer quick ideas that help spark my creativity!

Herbed Ricotta Pasta With Peas and Zucchini

The following serves 2-3:

  • About 2 cups dried pasta – pictured here is Ditalini, but use whatever short pasta you have
  • 1 heaping cup of frozen peas or corn
  • 1 zucchini, sliced in half lengthwise
  • 1 cup ricotta
  • 1/4 heaping cup of grated parmesan, plus more for serving
  • About a cup of fresh herbs such as basil, parsley and mint; torn (combo of about 1/2 to 3/4 cup basil, 1/4 cup parsley and 1/8 cup mint)
  • 1 small hot pepper, de-seeded and diced or a pinch of red pepper flakes
  • Salt and pepper

Preheat grill to medium.

In a large pot of boiling salted water, cook pasta to al dente according to package directions. When there’s about 3 minutes left in the cooking time, add the peas or corn to the water. Continue to cook the pasta and peas or corn the last three minutes until the peas or corn are tender. Reserve 1 cup pasta water, then drain.

While the pasta is cooking, grill the zucchini halves until just slightly charred – about 3-4 minutes per side. Remove from grill and set aside until cool enough to handle. Cut into cubes.

After you drain the pasta and peas or corn, add the ricotta, 1/2 cup of the pasta water and parmesan to the pot where you cooked the pasta. Stir together gently, then add the torn herbs, diced pepper or pinch of pepper flakes and salt to taste. Stir to combine. Next add the pasta, peas or corn and chopped zucchini to the sauce and toss everything to combine. Add more pasta water if necessary to help the sauce coat the pasta. Taste and season with more salt if necessary, and pepper.

Serve with more torn basil and parmesan.




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