Cathi's Florentine Zucchini Recipe

Ingredients
<br>- 1 pound seashell pasta
<br>- 2 tablespoons olive oil
<br>- 1 onion, chopped
<br>- 3 cloves garlic, chopped
<br>- 4 zucchini, cut into 1/2-inch slices
<br>- salt and pepper to taste
<br>- 2/3 cup white wine
<br>- 1/2 pound ricotta cheese
<br>- 1/4 teaspoon ground cinnamon
<br><p></p>Directions
<br>step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
<br>step 2: Meanwhile, heat oil in a medium skillet over medium heat.  Saute onion and garlic until onions begin to soften.  Stir in zucchini and season with salt and pepper.
<br>step 3: Increase the heat to medium-high and add the wine.  Allow it to reduce by half, stirring frequently.  Reduce heat to medium-low and stir in ricotta and cinnamon.  Heat through and season with salt and pepper.  Add drained pasta to skillet and toss.  Serve immediately.
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Ingredients
- 1 pound seashell pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 4 zucchini, cut into 1/2-inch slices
- salt and pepper to taste
- 2/3 cup white wine
- 1/2 pound ricotta cheese
- 1/4 teaspoon ground cinnamon

Directions
step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
step 2: Meanwhile, heat oil in a medium skillet over medium heat. Saute onion and garlic until onions begin to soften. Stir in zucchini and season with salt and pepper.
step 3: Increase the heat to medium-high and add the wine. Allow it to reduce by half, stirring frequently. Reduce heat to medium-low and stir in ricotta and cinnamon. Heat through and season with salt and pepper. Add drained pasta to skillet and toss. Serve immediately.

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