Recipe created & provided by Chef Crusco Catering in Austin, TX
Ingredients
- Your favorite pasta (Rigatoni, Ditaloni or Penne works)
- EVOO
- Salt and Fresh pepper
- 3 garlic cloves – sliced thin
- 1 Summer Squash – sliced very thin (use a mandolin if possible)
- 1 Zucchini – sliced very thin (use a mandolin if possible)
- Pinch of red pepper flakes
- 1 lemon – zest only
- 1 cup Basil
- 1 cup of ricotta
- 1/2 cup Parmiggiano – freshly grated
Directions
- Place a pot of water on to boil and cook pasta according to the package directions or barely al dente. Drain pasta, reserving 1/2 cup of the cooking water.
- In a large sauté pan over medium heat, cook the garlic in EVOO for 2-3 minutes or until they’ve softened and brown. Reduce heat as needed so you don’t burn the garlic.
- Add squash and zucchini. Season generously with salt/pepper and red pepper flakes. Continue cooking on low heat until rather soft. Turn off heat and set aside.
- Add cooked pasta to vegetables in the sauté pan and turn heat to medium-high. Add 1/2 cup cooking water and lemon zest. Cook for a minute until the water is absorbed. Remove from heat.
- Spoon pasta into warm soup plates. Garnish with vegetables, Basil leaves, Ricotta and freshly grated Parmiggiano. Serve immediately and enjoy!
