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Pasta with Zucchini and Ricotta

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June 23rd, 2009 · Print Print

Pasta with Zucchini and Ricotta from Sugarlaws

I’m very excited that this week, this site hit its millionth page view!

When I think about that, it sort of makes my head explode — the internet is really so amazing, and I constantly appreciate the fact that I get to reach so many people just by putting up my own photos and recipes.  When I get emails that people have actually tried and served my recipes, all across the country and throughout the world, it’s pretty much the quickest and easiest way to make my day.

One of the really exciting things about having a website is that it’s a slow process of regular growth.  Last year around this time, I was thrilled to get a hundred visitors a day — now it’s several thousand.  I’m thrilled to revisit this next year, and see how far I’ve come,

So, to celebrate, I’m posting a recipe that’s simple, fresh and perfect for the early days of summer.  I bought freshly made ricotta from the italian market near my apartment, but if you wanted to go all out, you could make your own with these instructions.  This is an easy, healthy weeknight dinner, and an excellent addition to your go-to recipe list.  And I’m excited for zucchinis and summer squash to come into season, but you could also make this with spinach or broccoli, if you want to convert it to a more wintery recipe.  Enjoy!

Last, but not least, the winners of the Singing Dog vanilla beans are comments #13 (AJ) and #50 (Katie) — I’ll be emailing later today for your addresses!

Pasta with Zucchini and Ricotta

Pasta with Riccota and Zucchini

INGREDIENTS

1 box (1 lb) gemelli pasta, or similar
1 fresh zucchini, jullienned into 2″ slices
1 fresh yellow squash, julienned into 2″ slices
2 tbsp white wine
2 tbsp olive oil
1 cup fresh ricotta
1 tbsp chopped fresh tarragon
Salt
Pepper

DIRECTIONS:

Cook pasta according to the directions on the box. drain it and reserve 1/2 cup of the pasta water for sauce.  In a separate saucepan, saute zucchini and squash in olive oil, then add the ricotta, white wine and tarragon and heat through.  Add enough pasta water to thin out the sauce, then add salt and pepper to taste, and toss with the pasta.  Serve.

Pasta with Zucchini and Ricotta from Sugarlaws


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Tags: food · main dishes



16 responses so far ↓

  • 1 Rosemaryandthegoat // Jun 23, 2009 at 4:58 am

    This looks like another fabulous recipe.  Can’t wait to try it.

  • 2 Maria // Jun 23, 2009 at 5:16 am

    Congrats to you and your site! Love it! This is a great dish too!

  • 3 stephchows // Jun 23, 2009 at 6:47 am

    Congrats!!! So tell me, how did you grow so fast??? What’s the secret :)

  • 4 Eliana // Jun 23, 2009 at 7:08 am

    What a great summer dish.  And congrats on this important milestone.

  • 5 Jim // Jun 23, 2009 at 7:14 am

    Just need the time to fix this one.  Looks yum!

  • 6 AJ // Jun 23, 2009 at 7:31 am

    I really enjoyed seeing my name in the post for winning!

    Another great recipe that can be tossed together pretty quickly.

  • 7 zoe // Jun 23, 2009 at 10:19 am

    Congratulations! Perfect summer dish. Did you get whole milk ricotta or part-skim?

  • 8 Sara // Jun 23, 2009 at 6:10 pm

    Pretty nice post. I just came across your site and wanted to say
    that I have really liked reading your blog posts. Anyway
    I’ll be subscribing to your feed and I hope you post again soon!

  • 9 Sara // Jun 24, 2009 at 7:34 am

    That looks delicious, perfect summer time pasta. I really love any dish that uses ricotta cheese and does not call for baking the s*** out of it.

  • 10 Nick // Jun 25, 2009 at 5:39 am

    Congrats Katy! :)

    A million is a lot. If I ever reach that point, I’ll throwing a sizable party.

    Cheers!
    Nick

  • 11 The Food Hunter // Jun 25, 2009 at 12:06 pm

    This is a great recipe.

  • 12 Katherine // Jun 30, 2009 at 2:35 pm

    I’m making this tonight. I can’t wait!

  • 13 Katherine // Jun 30, 2009 at 3:40 pm

    It was great! Definitely needed the salt, though. Ricotta is an unsalty cheese. I loved it and I can’t wait to have the leftovers.

  • 14 Penne with Summer Squash and Ricotta « The Kitchenette // Oct 20, 2009 at 12:05 pm

    […] Adapted from Sugarlaws […]

  • 15 Pasta with Summer Squash and Ricotta « The Kitchenette // Oct 20, 2009 at 12:06 pm

    […] Adapted from Sugarlaws […]

  • 16 Christina // Jan 18, 2011 at 8:03 pm

    This dish was delicious!  Thank you for sharing!

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