IN THE KITCHEN: CASARECCIA WITH ZUCCHINI & FRESH BASIL

Recently I started to feel like I was in a dinner rutt. I started browsing through my usual sites for recipe inspiration and came across a super easy meal. This dish is so easy I was shocked when I finished, and the best part is it’s even better the next day. For whatever reason when I was shopping for the ingredients I only bought one zucchini, luckily I had a bunch of asparagus. I think I like the recipe more with the added asparagus, it added a nice texture. I also liked the light sauce and I love casareccia, because it traps the sauce in the grooves. This is seriously the easiest dish you will make, enjoy!

INGREDIENTS

  • 8 oz. dry casareccia pasta (2 cups)

  • 4 small zucchini, julienned (4 cups) or add 2 cups of asparagus cut into smaller pieces and use 1 zucchini

  • 2 cloves garlic, minced

  • ¼ cup low-fat ricotta

  • ½ cup torn fresh basil

1. Cook pasta in large pot of boiling salted water according to package directions; add zucchini to pasta water 1 minute before end of cooking time.

2. Meanwhile, whisk together garlic and ricotta in large bowl. Drain zucchini and pasta, and add to ricotta mixture. Stir in basil, and season with salt and pepper, if desired.

{photos by me recipe from vegetarian time}