PAPPARDELLE WITH FRESH RICOTTA, SQUASH BLOSSOMS AND BASIL OIL
Ricotta is one of the great undersung cheeses and can be used in dozens of ways. Bake it in a hot oven in an earthenware dish with a little olive oil and rosemary, then spread it on toast for an antipasto or snack. Mix it with chopped cooked spinach or chard for filling ravioli or layering into baked pasta. Or, as is done here, fold the cheese into pappardelle noodles with barely cooked zucchini and squash blossoms and serve with basil oil and grated pecorino for a sensational summer pasta.
Provided by David Tanis
Categories dinner, quick, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- To make the basil oil, in a small dish stir together the basil, garlic, lemon zest and olive oil. Add a little salt and pepper. Set aside for at least 15 minutes. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the zucchini, season with salt and pepper, and cook until barely done, 1 or 2 minutes. Turn off the heat. Tear the squash blossoms into strips.
- Drain the pasta, reserving 1 cup pasta water. Add pappardelle to the skillet with the zucchini. Add squash blossoms, ricotta and a little salt and pepper. Quickly stir together with 2 wooden spoons, leaving the ricotta a little chunky. Add pasta water if necessary and transfer to a warm serving bowl.
- At the table, top each serving with 2 teaspoons basil oil and a sprinkling of grated pecorino.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 16 grams, Carbohydrate 60 grams, Fat 23 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 406 milligrams, Sugar 3 grams
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