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!
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
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!
Hits your inbox weekly with exclusive content you won’t see anywhere else. Don’t miss it!