Fresh ricotta and summer squash make this pasta dish delectable!
Pennette with Summer Squash and Ricotta
- Kosher salt
- 1 cup fresh ricotta
- 6 tablespoons extra virgin olive oil
- 1 ⁄2 cup freshly grated Parmigiano-Reggiano (plus extra for serving)
- 2 to 3 tablespoons warm water
- 1 pound summer squash or zucchini (or a combination) cut lengthwise in half and sliced into 1⁄3-inch-thick half-moons
- Maldon or other flaky sea salt
- 1 pound pennette rigate
- 6 tablespoons coarsely chopped fresh mint
- Coarsely ground black pepper
- Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
- Meanwhile, whisk the ricotta and 3 tablespoons of the olive oil together in a small bowl.
- Add the Parmigiano, whisking until it is evenly incorporated.
- Whisk in 2 tablespoons warm water, then whisk in another tablespoon of water if necessary to loosen the consistency.
- Heat the remaining 3 tablespoons olive oil in a large pot over medium heat.
- Add the squash and cook, stirring, until just tender and golden brown, 4 to 5 minutes.
- Season well with Maldon salt and remove from the heat.
- Drop the pasta into the boiling water and cook until just al dente.
- Drain the pasta, reserving 1⁄3 cup of the pasta water.
- Add the pasta and the reserved pasta water to the squash, stirring and tossing over medium heat to mix well.
- Cover, reduce the heat to low, and allow to steam together for 2 minutes.
- Stir in the mint, season with Maldon salt if necessary and with pepper, and transfer the pasta to a serving bowl.
- Garnish with dollops of the whipped ricotta and serve immediately, with additional grated Parmigiano on the side.