Pâtes aux courgettes et à la ricotta

Ingrédients

• 400 g 14 oz short pasta of your choice (see Notes)
• 4 medium zucchini (cut into thin slices or little cubes)
• 2-3 shallots (finely minced)
• 250 g 9 oz ricotta cheese
• 50 g 2 oz grated Parmesan cheese
• Olive oil
• Butter
• Salt and pepper
• *Optional: A few basil leaves (torn into pieces)

Préparation

1. 1

   In a large skillet or sauté pan, sauté the shallots in abundant olive oil and a knob of butter for a minute or so, until wilted. Add the zucchini and raise the heat. Toss them as they cook until the zucchini is just tender, about 5 minutes or so. Turn off the heat when the zucchini are done.

2. 2

   Mix the ricotta and the grated Parmesan cheese, together with the basil leaves if using.

3. 3

   Meanwhile, boil the pasta in well salted water until al dente.

4. 4

   Drain the pasta, but not too well and add it to the skillet and toss it with the zucchini over gentle heat. Add the ricotta mixture and mix well.

5. 5

   Serve while still warm.