ZUCCHINI "NOODLES" WITH RICOTTA

Zucchini

Yield serves 2 as a light main course

Number Of Ingredients 10

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2 small tomatoes, cored and cut into small cubes
Kosher salt
3 medium zucchini
2 tablespoons extra virgin olive oil
2 large garlic cloves, very thinly sliced
1 small fresh hot red chile, split in half lengthwise to expose the seeds
Freshly ground black pepper
1/2 cup whole-milk ricotta cheese
1 cup mixed fresh tender herbs, such as basil, chives, and/or tarragon
3 tablespoons grated aged sheep's-milk cheese

Steps:

Season the tomatoes with a little salt. Slice the zucchini lengthwise into long paper-thin slices, using a mandoline or a sharp vegetable peeler.
In a large sauté pan, heat the olive oil over low heat and sauté the garlic and chile until they are fragrant and softened but not browned, about 4 minutes. Season with a little salt. Add the zucchini, raise the heat to medium-high, and toss gently with tongs, seasoning very generously with salt and pepper. Continue to cook while tossing occasionally until the zucchini is slightly wilted and warmed through but still firm and not yet giving off very much liquid, about 2 minutes. Add the tomatoes and toss for a moment, until they are hot and begin to give off a little liquid. Reduce the heat to low and add the ricotta and herbs, combining them with the zucchini and tomatoes to create a creamy, light pink sauce. Divide between two warm bowls, and serve topped with the grated sheep's-milk cheese.