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Pasta with Zucchini, Ricotta, and Basil

extra virgin olive oil

kosher salt

freshly ground black pepper

small onion

zucchini

garlic cloves

loose basil leaves

ziti or other dry pasta

ricotta

red pepper flakes

lemon

parmesan cheese

Boil a pot of water. In a large skillet over medium-high heat, cook the onions in 3 T olive oil until softener, about 5-8 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 T olive oil.

Salt the pasta water and put in the pasta, stirring. Boil per directions but keep to just shy of al dente to finish in sauce. Drain pasta, reserving 1c of cooking water.

Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 c cooking water, then ricotta, crushed red pepper, and lemon zest. Adjust seasonings as needed. Add a little more pasta water if needed. Add the basil paste and half the grated cheese and stir quickly to incorporate.

To plate, spoon pasta into warmed soup bowls and sprinkle with additional cheese.