This Week’s Recipe: Penne with Zucchini, Mint and Ricotta

Why Penne with Zucchini?

As much as I love pastas that are rich in flavour with a sense of the time put into making them, I also enjoy simple light pasta dishes that celebrate a few ingredients and a simple method. This pasta is one of the later and is perfect for the warmer months ahead.

The ingredient list is small and simple and can be bought in one grocery shop. Besides tasting great with a light sauce made by ricotta, a dab of butter and the natural juices from the zucchini, this pasta also seems to be a huge hit with kids of all ages.

To be honest I do not cook for small kids very often (as I don’t have any of my own). I do however, have friends who ask me what are some dishes that are ‘sophisticated’ yet their children will enjoy, without feeling like they themselves are eating from the kids’ menu – again.

Ingredients

320g penne

4 medium zucchini, grated

3 cloves garlic, thinly sliced

1/3 cup mint, chopped

1/4 cup flat leaf parsley. Chopped

100g ricotta

30g butter

60g shaved Parmesan

Salt

Pepper

Method

Bring a large saucepan of water to the boil. Add 1 tablespoon salt and bring to the boil again and add the penne. Stir frequently and cook for approximately 6 minutes or until al dente.

In the meantime grate the zucchini and season with salt and pepper.

Melt the butter in a large saucepan over a medium heat. Add the garlic and cook for 3 minutes or until soft. Turn the heat to high and add the zucchini. Toss the zucchini for 1 minute or until liquid starts to release from the zucchini.

When the pasta is cooked, drain and add to the zucchini. Add the ricotta and fold the ingredients together. Season with salt and pepper.

Just before serving fold through the mint, parsley and Parmesan.

Serves 4

Bon Appetite

For an adult only alternative, serve sprinkled with dried chilli flakes.