Since first trying homemade ricotta a few months ago, I crave it whenever I come home from a draining day. It is really a breeze to mix up a batch but if seems like too much just pick up a batch at the market on your way home. Mixed with pasta, lemon, garlic, and zucchini it is the perfect dish to soothe a weary soul. - melissav —melissav
Test Kitchen Notes
This made for a delicious and easy dinner. Melissa's instructions are impeccable--the timing was perfect and the seasoning was well balanced. The red pepper flakes and lemon really brightened the dish--I squeezed a little lemon juice over mine at the end. A perfect after-work meal.--I am thrilled to recommend it as an Editors' Pick. - drbabs —The Editors
box of spaghetti
fresh ricotta, preferably homemade (see my white potato pizza for a recipe)
garlic cloves, sliced very thinly
zucchini, sliced in half, each half sliced into 4-5 slices lengthwise, each stick cut into small cubes
Meanwhile, place the garlic and a pinch of salt in a saute pan with 3 TB olive oil over low heat. Gently cook the garlic chips until they just start to turn lightly golden. By this point, your water should be boiling.
Add the pasta to the boiling water.
Meanwhile, crank the heat on the saute pan to medium high and add the zucchini, red pepper flakes, generous pinches of salt and ground black pepper. Spread the zucchini in one layer and let cook undisturbed for 1.5-2 minutes. Stir and let cook until golden on other side and cooked through. Taste for seasoning and adjust if necessary. Remove from heat.
Drain the pasta once al dente (reserving a few TB of pasta water or, if you made your own ricotta, you can use the leftover ricotta whey). Add the pasta to the saute pan and stir. Then add the ricotta, lemon zest, and remaining 1 TB of olive oil. If it needs a little more moisture, add some reserved pasta water or ricotta whey. Taste for seasoning and dig in.