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. <br>

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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