- 6
- 20 mins
- 20 mins
Ingredients
- Kosher salt 1 pound summer squash* or zucchini, or a combination, cut lengthwise in half and sliced 1/3 inch-thich moons
- 1 cup fresh ricotta
- 6 tablespoons extra virgin olive oil
- ½ cup grated Parmigianino cheese plus extra for serving
- flaky sea salt
- 1 pound penne pasta
- Coarsely ground black pepper
- 2 to 3 tablespoons warm water
- 6 tablespoons coarsely chopped fresh mint
Preparation
Step 1
•Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
•Meanwhile, whisk the ricotta and 3 tablespoons of the olive oil together in a small bowl. Add the cheese, whisking until it is evenly incorporated. Whisk in 2 tablespoons of warm water, then whisk in another tablespoon of water if necessary to loosen the consistency. This is best at room temperature. To do that put the bowl with the ricotta in a bowl of warm water to bring it to room temp.
•Heat the remaining 3 tablespoons olive oil in a large pot over medium heat. Add the squash and cook, stirring until just tender and golden brown, 4 to 5 minutes. Season well with Maldon salt and remove from the heat.
•Drop the pasta into the boiling water and cook until just at al dente. Drain the pasta and reserve 1/3 cup of the pasta water.
•Add the pasta and the reserved water to the squash, stirring and tossing over medium heat to mix well. Cover, reduce the heat to low, and allow to steam together for 2 minutes.
•Stir in the mint, season with Maldon salt if necessary and with pepper, and transfer the pasta to a serving bowl. Garnish with dollops of the whipped ricotta and serve immediately, with additional grated cheese on the side. Serves 6.