Zucchini And Ricotta Pasta
Preparation Time: 10 minutes
Cooking Time: 18 minutes
1 lb. Pasta
2 tsp. extra virgin olive oil
4 Green onions, minced
1 medium zucchini, diced
2 Tbsp. Fresh basil, minced (or 1 Tbsp. Dried)
1/2 cup Ricotta, crumbled
Heat the oil in a medium skillet over medium-high heat. When it is hot, add the green onions and sautee until they are soft, about 7 minutes. Add the zucchini and basil, and sautee until the zucchini is jut cooked through, about 2 to 3 minutes.
Remove from the heat and toss with fresh cooked, drained pasta and the ricotta.
Source: Shaw, The Essential Vegetarian Cookbook