This simple 3-ingredient pasta only takes 20 minutes to make. I love orecchiette because it holds sauce so perfectly and zucchini is a great summer ingredient to incorporate. I love using ricotta cheese for a sauce because it’s so light and has a unique flavor. You can garnish with any ingredient you like!
- 16 oz Orecchiette pasta
- 1/2 cup Ricotta cheese
- 1 zucchini sliced
- Sea salt
- Cook pasta in a pot of salted, boiling water until al dente. Reserve a cup of pasta water near the end of the boil for later. Drain.
- In a pan, sautee sliced zucchini in olive oil and salt until golden brown and tender.
- Add cooked orecchiette, ricotta cheese and a splash of pasta water to the pan of sauteed zucchini and stir with a wooden spoon until ingredients are well incorporated and cheese is creamy. Add salt to taste. Note: Always taste test before salting more and serving! Since the zucchini and the pasta water are already salted, you’ll want to make sure you don’t over salt.
- You can garnish this with any number of ingredients – I would try fresh basil, black pepper or truffle salt! Enjoy!