Zesty Zucchini, Basil, and Ricotta Mezzi Rigatoni
Serves 4 folks
Elements
1/4 cup more virgin olive oil
1 bunch of scallions, finely sliced
2 shallots halved, thinly sliced
1/2 serrano chili, diced (optional)
Kosher salt
1 lb mezzi rigatoni dried pasta
2 zucchini, sliced into really skinny rounds
2 lemons, zested and juiced
2 tablespoons unsalted butter
3/4 cup clean ricotta
1/2 cup pecorino romano grated cheese
bunch of basil, thinly sliced for ending (mint is a wonderful substitute)
Process
Cook pasta in a huge pot of generously salted boiling h2o until al dente. Reserve 1 1/2 cups pasta water: drain pasta.
Warmth a large skillet more than medium-high warmth. Include oil, scallion, shallots, and serrano: cook dinner until eventually softened, about 30 to 60 seconds. Include zucchini: stirring once in a while, until eventually zucchini is tender, about 4 to 5 minutes. Year with salt and pepper. At this issue, include lemon zest, juice, and butter. Add pasta, ricotta, and 1 cup of reserved pasta water. Stir till ricotta melts and liquid is lessened and marginally thickened, 1 to 2 minutes.
Get rid of from heat: stir in grated cheese. Include far more pasta drinking water if needed, a number of tablespoons at a time. Divide pasta between specific bowls. Finish with a drizzle of olive oil, chopped basil, far more pecorino, and lemon zest.