PAPPARDELLE WITH FRESH RICOTTA, SQUASH BLOSSOMS AND BASIL OIL
Ricotta is one of the great undersung cheeses and can be used in dozens of ways. Bake it in a hot oven in an earthenware dish with a little olive oil and rosemary, then spread it on toast for an antipasto or snack. Mix it with chopped cooked spinach or chard for filling ravioli or layering into baked pasta. Or, as is done here, fold the cheese into pappardelle noodles with barely cooked zucchini and squash blossoms and serve with basil oil and grated pecorino for a sensational summer pasta.
Provided by David Tanis
Categories dinner, quick, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- To make the basil oil, in a small dish stir together the basil, garlic, lemon zest and olive oil. Add a little salt and pepper. Set aside for at least 15 minutes. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the zucchini, season with salt and pepper, and cook until barely done, 1 or 2 minutes. Turn off the heat. Tear the squash blossoms into strips.
- Drain the pasta, reserving 1 cup pasta water. Add pappardelle to the skillet with the zucchini. Add squash blossoms, ricotta and a little salt and pepper. Quickly stir together with 2 wooden spoons, leaving the ricotta a little chunky. Add pasta water if necessary and transfer to a warm serving bowl.
- At the table, top each serving with 2 teaspoons basil oil and a sprinkling of grated pecorino.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 16 grams, Carbohydrate 60 grams, Fat 23 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 406 milligrams, Sugar 3 grams
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Khadiza Bithi
[email protected]This dish is a great way to impress your guests. It's beautiful, delicious, and relatively easy to make.
Sylus Bikeri
[email protected]I'm not a fan of basil, so I substituted fresh mint in this recipe. It was still delicious!
Helen Digo
[email protected]This dish is a bit pricey to make, but it's a special occasion dish that's worth the splurge.
Javed Solangi
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up fresh summer produce.
Mostafa Mordy
[email protected]This is one of my favorite summer recipes. It's so light and refreshing, and the flavors are amazing.
Brenda Wanyonyi
[email protected]I made a few substitutions to this recipe and it turned out great! I used zucchini blossoms instead of squash blossoms and added some chopped sun-dried tomatoes. It was a delicious and colorful dish.
Princess Raguine
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The flavors are incredible and it's a beautiful dish to serve.
Chaudhary Muhammad Khan
[email protected]I'm not a huge fan of squash blossoms, but I really enjoyed them in this dish. The ricotta cheese and basil oil balanced out the flavor perfectly.
Manaos De Uva
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavors and the beautiful presentation.
Nusrat Jahan Kuwshi
[email protected]This dish was absolutely delicious! The flavors were so fresh and summery, and the pasta was cooked perfectly. I will definitely be making this again.