Recipe Friday: Fettuccine with Creamy Zucchini Sauce

This week: Fettuccine with Creamy Zucchini Sauce

12 oz. dried fettuccine pasta
2 tablespoons olive oil (plus 1 teaspoon as needed)
2 - 3 large zucchini (about 1 1/4 lbs.)
1 large clove garlic
8 ounces ricotta cheese
coarse sea salt
fresh ground black pepper
2 tablespoons grated Parmigiano-Reggiano cheese (garnish)

Trim off and discard the ends of the zucchini. Cut into 1/4" thick half-moon slices.

Mince the garlic.

Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions. Drain and reserve 1/2 cup of the pasta cooking water.

While the pasta is cooking, in a medium skillet heat 2 tablespoons olive oil over medium-high heat until the oil shimmers. Add half the zucchini to the skillet, flat sides down, so they fit in a single layer. Cook without stirring for 2-3 minutes, until the pieces have browned. Turn and cook for an additional 1-2 minutes. Transfer to a waiting plate. Repeat the process (use additional oil if needed) and also add the garlic. Transfer to the plate.

To make the sauce -- turn off the heat under the skillet. Slowly add the reserved pasta water and ricotta cheese, stirring to dislodge any brown bits. Season with salt and pepper to taste.

Fold the drained pasta, vegetables & garlic, plus any accumlated juices into the sauce, stirring gently to combine.

Garnish with grated cheese & serve warm.

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