Zucchini-Ricotta Pasta Recipe

Ingredients:

• 12 oz. penne pasta
• 1 tbsp. olive oil
• 2 garlic cloves, minced
• 2 medium-sized zucchinis, diced
• 1 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water for later.
2. In a large skillet, heat the olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
3. Add diced zucchinis and cook for 5-7 minutes until they become tender and start to brown. Season with salt and pepper to taste.
4. Drain the pasta and add it to the skillet with the zucchinis. Add a ladle of pasta water to help the sauce stick to the pasta. Add the ricotta cheese and Parmesan cheese and toss until everything is well combined. Serve hot.

Verdict:

This zucchini-ricotta pasta dish is creamy, savory, and absolutely delicious. The combination of ricotta cheese and Parmesan cheese creates a rich and flavorful sauce that pairs perfectly with the tender and slightly sweet zucchinis. The pasta is perfectly cooked and coated with the sauce, making every bite a pleasure to savor. Overall, this is a gourmet pasta dish that is sure to impress any dinner guests.

Serving Suggestions:

Serve this zucchini-ricotta pasta dish with a side salad or some garlic bread for a well-rounded meal. You can also sprinkle some extra Parmesan cheese on top for extra flavor. This dish makes a great lunch or dinner and can be enjoyed both hot and cold. Leftovers can be stored in the refrigerator for up to 3 days.