This recipe is in my top favorites for a quick meal. I have been on a zucchini in pasta kick lately. Wouldn’t have pegged this to be a favorite of mine, but it now has a special place in my heart.
This recipe is from the Half Baked Harvest Blog. It is linked here.
Ingredients:
- 3 Tablespoons salted butter
- 1 small shallot, chopped
- 2 cloves garlic, chopped
- 2 Tablespoons fresh thyme leaves
- 2 teaspoons lemon zest
- Red pepper flakes
- 1 pound short cut pasta
- 2 zucchini or yellow summer squash, grated (about 2 to 2 1/2 cups grated)
- 4 cups low sodium chicken or vegetable broth
- Kosher salt and black pepper
- 1 cup whole milk ricotta cheese
- 1/2 cup shredded gouda or fontina cheese
- 1 cup fresh basil, roughly chopped
Preparation:
- In a large pot set over medium heat, melt together the butter, shallot, garlic, thyme, lemon zest and a big pinch of red pepper flakes. Cook until the butter is browning and the garlic is fragrant, about 3 minutes. Stir in the pasta and toss to coat in the lemony butter. Stir in the zucchini and broth. Season with salt and pepper.
- Bring to a boil over high heat. Simmer 5-8 minutes until the pasta is al dente, stirring often.
- Stir in the ricotta, fontina, and basil. Cook another few minutes until very creamy and the basil is wilted. It should be creamy, but with just a touch of liquid.
- Divide the pasta among bowls and top with fresh thyme, basil, and chili flakes. Enjoy immediately!
