Pasta With Zucchini Ricotta Sauce

From today's ny times, this is a great way to use up your garden surplus.

Bring a large pot of water to a boil and salt it.

Put olive oil in a large skillet over medium-high heat.

When hot add zucchini , along with a large pinch of salt and a sprinkling of pepper.

Cook , stirring occasionally , until zucchini begins to brown , then lower heat and cook until it is quite tender , about 15 minutes total.

About 5 minutes before it is done , stir in garlic and begin to cook pasta.

While pasta cooks , warm a serving bowl and put ricotta in it , along with about half the basil.

When pasta is tender but not mushy , remove and drain it , reserving about a cup of its cooking liquid.

Use as much of this liquid as necessary , a bit at a time , to thin ricotta until it reaches a saucy consistency.

Toss with pasta , zucchini , remaining basil and parmesan , if you are using it , then taste and adjust seasoning.

Serve.

salt and pepper, extra virgin olive oil, zucchini, garlic, penne, ricotta cheese, basil leaves, parmesan cheese