This looks kind of like a bowl of mush but I promise this pasta dish will be your new favorite! I can’t take credit for this recipe because I basically modified it from NYT Cooking to be vegan and gluten free. I also switched up a few things. Enjoy!
INGREDIENTS:
Pasta (I used a box of Jovial Foods brown rice penne)
4 cups (approx) of sliced green and yellow zucchini
1 cup fresh basil
1 cup ricotta (I used Kite Hill)
2 cloves garlic
Extra virgin olive oil
Salt & pepper
Crushed red pepper
DIRECTIONS:
Boil water for pasta and cook until al dente
In a large skillet, sauté zucchini with a few tablespoons of olive oil over medium-low heat
Add garlic and basil to a food processor or blender with about 1/4 cup olive oil; blend until everything is finely chopped (like pesto)
Once zucchini is cooked through, add the pesto mixture and continue cooking for a few minutes over low heat
Season with salt and pepper to your liking
Add ricotta and stir gently until it blends well; add pasta and toss
Sprinkle some crushed red pepper, lemon (optional) and additional cheese (optional) and enjoy!
