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Mario Batali's Pennette with Summer Squash and Ricotta

Pennettewithsummersquashcreditquentinbaconjpg
A delectable pasta dish perfect for summer!
skill level
Moderate
time
1-30min
servings
6
cost
$
Fresh ricotta and summer squash make this pasta dish delectable!
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ingredients
  • 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
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Kosher salt
    Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
  • 2
    1 cup fresh ricotta
    3 tablespoons extra virgin olive oil
    Meanwhile, whisk the ricotta and 3 tablespoons of the olive oil together in a small bowl.
  • 3
    1⁄2 cup freshly grated Parmigiano-Reggiano
    Add the Parmigiano, whisking until it is evenly incorporated.
  • 4
    2 to 3 tablespoons warm water
    Whisk in 2 tablespoons warm water, then whisk in another tablespoon of water if necessary to loosen the consistency.
  • 5
    3 tablespoons extra virgin olive oil
    Heat the remaining 3 tablespoons olive oil in a large pot over medium heat.
  • 6
    1 pound summer squash or zucchini, or a combination, cut lengthwise in half and sliced into 1⁄3-inch-thick half-moons
    Add the squash and cook, stirring, until just tender and golden brown, 4 to 5 minutes.
  • 7
    Maldon or other flaky sea salt
    Season well with Maldon salt and remove from the heat.
  • 8
    1 pound pennette rigate
    Drop the pasta into the boiling water and cook until just al dente.
  • 9
    Drain the pasta, reserving 1⁄3 cup of the pasta water.
  • 10
    Add the pasta and the reserved pasta water to the squash, stirring and tossing over medium heat to mix well.
  • 11
    Cover, reduce the heat to low, and allow to steam together for 2 minutes.
  • 12
    6 tablespoons coarsely chopped fresh mint
    Maldon or other flaky sea salt
    Coarsely ground black pepper
    Stir in the mint, season with Maldon salt if necessary and with pepper, and transfer the pasta to a serving bowl.
  • 13
    Whipped ricotta
    Freshly greated Parmigiano-Reggiano
    Garnish with dollops of the whipped ricotta and serve immediately, with additional grated Parmigiano on the side.
 
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