Creamy Spaghetti with Ricotta, Zucchini and Basil
Find fresh ricotta, not the tubs of pasteurized cheese from the supermarket shelves, for this recipe: its lush creaminess is crucial to making a simple but ridiculously rich sauce for ribbons of tender zucchini and al dente pasta.
Casey Barber
Ingredients
| 1 pound spaghetti | 1 large zucchini | |
| Kosher salt | 1/2 cup basil leaves, cut into ribbons | |
| 3 tablespoons olive oil | 1/2 pound fresh ricotta cheese |
directions
Prep:
15 min
Total:
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1
Fill a 6-quart stockpot with water, add 1 tablespoon of kosher salt, and bring to a boil.
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2
While the pasta water comes to a boil, rinse the zucchini and shred lengthwise into 1/8-inch ribbons with a mandoline or Japanese slicer. (Please use the hand guard or a cutproof glove when working with the sharp blades of a slicer for safety.)
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3
Add the spaghetti to the boiling salted water and cook until al dente.
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4
While the spaghetti cooks, heat the olive oil in a large cast iron skillet or sauté pan over medium heat, and add the zucchini. Sprinkle with a liberal pinch of kosher salt and stir to coat with the oil. Cook the zucchini for 3-4 minutes until crisp-tender.
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5
Scoop 1/4 cup pasta water from the stockpot and drain the spaghetti.
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6
Add the spaghetti, basil, and ricotta to the skillet with the zucchini and toss lightly to combine. If the pasta is sticky, add the reserved water a splash at a time as needed.
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7
Finish with a drizzle of olive oil.
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