Summer Bucatini Pasta, Ricotta, Basil and Zucchini

Chef Stuart O'Keeffe is making a tasty pasta dish that will be perfect to serve for summertime.

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Course:

Lunch, Dinner, Main

Cuisine:

Vegetarian

Seasonal Event:

Summer

INGREDIENTS:

Extra-virgin olive oil
1 medium onion, finely diced
2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
Salt and pepper
3 garlic cloves, minced
2 cups basil, loose leaves (stems removed)
1 pound bucatini or other dry pasta
8 ounces ricotta (good quality)
1/2 teaspoon crushed red pepper
Zest of 1 lemon
3 ounces grated Parmesan, plus more for serving
2 tablespoons unsalted butter

DIRECTIONS:

Bring a pot of water to a boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Do not brown the onions.
Add zucchini, season generously with salt and pepper, cook for about 10 minutes. Turn off heat.
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 tablespoons olive oil.
Add 2 tablespoons salt to the water. Cook pasta according to packaging instructions to bring to Al dente. Keep 1 cup of liquid.
Add cooked pasta to the zucchini skillet and turn heat to medium. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to combine well. Cook for about 1 minute more.
Add the basil paste and half the grated cheese and quickly stir. Spoon pasta into warm bowls and sprinkle with more parmesan cheese.
Serve.