A few tomato slices sprinkled with Balsamic Vinegar compliment the pasta dish beautifully!
This Penne Pasta is modified from a Mario Batali recipe...Mario and his family vacation in our neck of the woods and he recently had a book signing event at Border's in Traverse City, Michigan. His new book is entitled: Batali's Molto Gusto! He is a colorful and talented chef and this recipe is simply the best pasta ever!!!
Penne With Summer Squash & Ricotta(I used part summer squash and part zucchini with great results)
Kosher Salt
1 cup whole milk Ricotta
6 tablespoon extra virgin olive oil
1/2 cup grated Parmigiano-Reggiano
1/2 pound summer squash (sliced in 1/2 lengthwise and then sliced in 1/3" pieces
1/2 pound zucchini (prepared just like the summer squash)
Sea Salt
1 pound Penne pasta
6 tablespoons coursely chopped fresh mint
Coursely ground back pepper
Prepare the Penne according to box directions (salting the water with Kosher salt (1 tablespoon)
Whisk ricotta and 3 tablespoons olice oil in a small bowl. Stir in Parmigiano well.
Heat remaining 3 tablespoon olive oil in a large pot over medium heat. Add the squash and cook, stirring often until done (we like the squash not mushy). It takes about 5 minutes or so. Season with the sea salt and remove from heat.
By this time the pasta is done to perfection (al dente). Drain and reserve 1/3 cup of pasta water.
Add pasta and reserved water to the squash and cook again over medium heat stirring well. Cover & reduce heat to low and steam for about 2-3 minutes.
Stir in mint, add a bit of salt & pepper if needed for your tastes.
Pour pasta into a serving bowl and garnish with the ricotta mixture.
This serves 6-8
Dale Evans