Creamy, cheesy, and delicious.
- 2 tablespoons olive oil
- 1 small onion, sliced thin
- 1 ½ pounds zucchini, finely diced (about 4 cups)
- 1 pound penne rigate pasta
- 1 ¼ cups whole milk ricotta
- ½ cup freshly grated Parmigiano- Reggiano, plus more for serving
- Salt and pepper to taste
- In a heavy-bottomed saucepan, heat olive oil over medium-low heat. Add onion and saute until transparent.
- Add diced zucchini, season with salt and pepper, and cover pan. Leave lid on and let zucchini cook over low heat for 15 minutes.
- Bring a pot of salted water to boil.
- After 15 minutes, remove lid from pan and raise heat to medium-high. Saute, stirring frequently until liquid has evaporated. Do not overcook zucchini.
- Cook penne rigate pasta in boiling water until al dente. Drain and add to pot with zucchini.
- Toss pasta and zucchini together in pot and add ricotta and Parmigiano-Reggiano. Gently fold ingredients together until cheeses are evenly distributed.
- Serve hot. Sprinkle with remaining Parmigiano-Reggiano to taste.
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