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Pappardelle With Fresh Ricotta, Squash Blossoms and Basil Oil

5.0(183)

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.

by David Tanis

Open original recipe

ItalianDinner, Quick, Weeknight, Pastas, Main Course

Servings

(4–6)

Total time

30 min

Calories / serving

503 kcal

Ingredients (14)

serves

About 12 basil leaves, roughly chopped
1 garlic clove, mincedgarlic
1/2 teaspoon grated lemon zestlemon
1/3 cup extra virgin olive oilextra-virgin-olive-oil
Saltsalt
pepperpepper
1 pound pappardelle or other pastapappardelle
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1/2 pound small zucchini, thinly slicedzucchini
Saltsalt
pepperpepper
About 12 squash blossoms, stems removed
1/2 pound fresh ricotta about 1 cup, at room temperaturericotta
Pecorino cheese, for gratingpecorino

Instructions (4 steps)

01To 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.
02In 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.

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Rich recipe — supports nutrition-aware planning.