Summer Pasta With Zucchini, Ricotta and Basil

Name: Summer Pasta With Zucchini, Ricotta and Basil
Yield: 4
Ingredients: Extra-virgin olive oil; 1 small onion, finely diced; 2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing); Salt and pepper; 2 garlic cloves, minced, or 2 tablespoons chopped green garlic; 1 ounce basil, about 2 cups loose leaves; 1 pound ziti or other dry pasta; 8 ounces ricotta, about 1 cup (see recipe); Pinch of crushed red pepper; Zest of 1 lemon; 2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

Summer Pasta With Zucchini, Ricotta and Basil was pinched from <a href="http://cooking.nytimes.com/recipes/1017463-summer-pasta-with-zucchini-ricotta-and-basil" target="_blank">cooking.nytimes.com.</a>

"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. Featured in: Fresh Ricotta Turns A Simple Pasta Dish Sublime...."

INGREDIENTS

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Extra-virgin olive oil

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1 small onion, finely diced

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2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)

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Salt and pepper

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2 garlic cloves, minced, or 2 tablespoons chopped green garlic

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1 ounce basil, about 2 cups loose leaves

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1 pound ziti or other dry pasta

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8 ounces ricotta, about 1 cup (see recipe)

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Pinch of crushed red pepper

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Zest of 1 lemon

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2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

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