ZUCCHINI-RICOTTA SALATA BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Slice a small zucchini into long ribbons with a vegetable peeler. Toss with lemon juice, olive oil and a big pinch of salt. Rub the warm toast rounds with a smashed garlic clove. Top with the zucchini, shaved ricotta salata and fresh pepper; drizzle with any juices from the zucchini.
PASTA WITH SEARED ZUCCHINI AND RICOTTA SALATA
My favorite summer pasta toppings split the difference between salad and sauce. They should be chunky and filled with plenty of vegetables and herbs like a pasta salad, yet still be thoroughly seasoned and well integrated. Ideally, the pasta-to-vegetable ratio should be about equal; light, bright and fresh is what I'm after. This recipe is an example.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, pastas, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of heavily salted water to a boil and cook farro pasta according to package directions until al dente. Drain.
- Meanwhile, cut zucchini into 1 1/2-inch lengths.
- In a 12-inch skillet over medium-high heat, add the olive oil and let heat for 30 seconds. Add zucchini in one layer and cook without touching or moving for 5 minutes. Stir in garlic and thyme, flip the zucchini and cook 3 more minutes while stirring occasionally.
- Add tomatoes and 1/2 teaspoon salt to the skillet and cook for 6 to 7 minutes, or until tomatoes start to break down. Stir in the al dente pasta, lemon zest and crumbled cheese. Season with freshly cracked black pepper and serve garnished with more fresh thyme, ricotta salata and lemon wedges.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 1 gram, Carbohydrate 52 grams, Fat 3 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 318 milligrams, Sugar 6 grams
SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL
A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
Provided by David Tanis
Categories dinner, lunch, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
- Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
- Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
- Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 712 milligrams, Sugar 7 grams
PENNE WITH GRILLED ZUCCHINI, RICOTTA SALATA, AND MINT
Provided by Molly Stevens
Categories Cheese Pasta Vegetable Quick & Easy Backyard BBQ Ricotta Mint Zucchini Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Prepare barbecue (medium-high heat). Arrange zucchini on rimmed baking sheet; brush all over with oil. Sprinkle with coarse salt and black pepper. Grill zucchini until tender, about 4 minutes per side. Transfer to work surface; cut crosswise into 1-inch pieces. Place in large serving bowl. Add vinegar, mint, and crushed red pepper; set aside.
- Cook pasta in boiling salted water until just tender but still firm to bite. Drain. Add pasta to zucchini mixture, then add 3 tablespoons olive oil and ricotta salata and toss. Season to taste with salt and pepper.
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