oftt

Spaghetti with Ricotta, Pesto, Tomatoes, Corn, Zucchini

Print Email

Pasta-RicottaIngredients:

In the Bowl:

1 cup ricotta
5 baby tomatoes cut in half
1 green onion trimmed and cut into thin slices, use green part
2 tablespoons prepared pesto
Salt and Pepper to taste
2-3 tbsp pasta cooking water

With the Pasta in the Cooking Water:

1 ear corn shucked
4 baby zucchini trimmed and cut in half horizontally OR
1/2 zucchini cut into thin slices
flowers attached to baby zucchini (optional)
200 gms spaghetti enough pasta for 2 people
grated parmesan or pecorino for garnish (optional)

Instructions:

Making the Sauce:

Put the ricotta, pesto, tomatoes, green onion in a bowl. Once the pasta is cooking, take a couple tablespoons of the cooking water and put it in the bowl. Stir the ricotta and other ingredients briefly to allow the water to loosen the ricotta. If you feel it needs a bit more loosening add more pasta cooking water 1 tbsp at a time. Do not let it get too watery. You want the ricotta to act as a sauce to coat the pasta.

Cooking Pasta and Veg:

Bring water to a rolling boil. Add salt to taste. Add pasta and give a stir. Stir again after 3 minutes to prevent sticking. When pasta is half cooked add the corn, zucchini and zucchini flowers if using. Cook until pasta is al dente. Before you drain it make sure you added the pasta water to the ricotta mixture to loosen it. Drain pasta in colander or sieve and put into bowl with ricotta mixture. Use tongs or two forks to toss pasta well in sauce. Serve immediately. Pass the parmesan or pecorino if desired. 

 

- Recipe courtesy of Evan Kleiman http://www.evankleiman.com/

 

 

restaurant news

It's a Good B.A.D. Sandwich
Chicago
by Sue Doeden

5050fries.jpgIt hardly seemed like Fall on the day my favorite exploring partner and I strolled the streets of the Lincoln Park neighborhood in Chicago just two weeks ago. From our hotel on West Surf Street, a...

Read more...
Duck Fat
Maine
by Anna Harari

duckfat.jpgIf one day, someone asks me what the best French fries I have ever eaten were, I would probably be inclined to remember Benita's Frites, this railroad-sized French fry shop on the Santa Monica...

Read more...
Capital Grille: Providence
New England
by Kitty Kaufman

CapitalCapital Grille is fine dining in Providence. It seems like they've been around forever and it's 25 years, so it is forever. It opened in 1990 and this is the original store tucked behind old Union...

Read more...
Lei ha preso la posta (You've got mail) @ Cafe Lalo
New York
by Libby Segal

ImageIt’s Sunday morning, and the last thing I want to hear is a discrete ringing sound, calling out from my computer, to alert me that I have mail. I ignore my computer, throw on my jeans, and catch...

Read more...