A deliciously creamy, 20 minute miracle from Trenchers Farmhouse, full of garden fresh summer zucchini.
Ingredients:
1 box fresh bucatini, or any long noodle
2 medium zucchini
2 shallots or 1 fresh onion, sliced very thinly
3 cloves of garlic, minced
1 T olive oil
1.5 cups of ricotta
2 lemons, zested, juice of 1 (1 t cider vinegar)
3 sprigs of herbs of choice (basil, chives, oregano, parsley, scallions).
Salt, chili flakes, & black pepper, to taste
Quarter zucchini lengthwise and slice about 1/4 in or thinner. Set aside.
Put on a large pot filled 3/4 of the way with water to boil. Season generously with salt.
Sauté zucchini in a large shallow pan over medium high heat, with a pinch of salt and black pepper until golden brown, stirring occasionally, about 3-5 minutes.
Turn heat to medium-low, add onions and garlic, sauté until translucent, about 2 minutes.
When your water boils, cook pasta to al dente, following the recommended cooking time.
Drain the pasta, reserving 1 cup of pasta water. Toss the pasta with 1 tbsp of oil.
Add the cooked pasta to the pan with the zucchini, along with about 1/2 cup of pasta water, the ricotta and lemon zest.
Cook together until emulsified and thickened, about 5-7 minutes.
Add lemon juice or cider vinegar, salt and chili flakes to taste.
Fold in chopped herbs of choice: basil, chives, oregano, parsley etc.
