Penne with Zucchini and Ricotta

Penne with Zucchini and Ricotta

This recipe comes from:
The Cafe Cookbook : Italian Recipes from London's River Cafe
by Ruth Rogers
Used with permission.

For 6 as a starter

2 pounds small young zucchini
coarse sea salt and freshly ground black pepper
2 tablespoons olive oil
4 garlic cloves, peeled and chopped
1 pound penne
12 ounces ricotta cheese
1 bunch fresh basil, shredded
1/2 cup freshly grated Parmesan

Trim the zucchini, then blanch whole in boiling salted water for about 2 minutes. Drain, cool, and slice at an angle, about 1/2 inch thick.

In a large heavy saucepan heat the olive oil and cook the garlic until very soft but not brown. Add the zucchini slices and toss over a low heat for 4-5 minutes.

Cook the penne in plenty of boiling salted water, then drain well. Add to the zucchini, then crumble in the ricotta. Season, toss together, and add the basil and Parmesan.


Excerpted from THE CAFE COOK BOOK by Ruth Rogers Copyright© 1998 by Rose Gray and Ruth Rogers. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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