Pasta With Zucchini Ricotta Sauce

• salt and pepper
• 1/4 cup extra virgin olive oil
• 3 -4 small zucchini or 3 -4 medium zucchini, about 1 pound, rinsed and cut into 1/4- to 1/2-inch dice
• 1 teaspoon minced garlic (or more)
• 1 lb penne or 1 lb other cut pasta
• 1 cup good ricotta cheese
• 1 cup basil leaves, washed, dried and torn
• 1/2 cup freshly grated parmesan cheese (optional)

1. Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium-high heat; when hot add zucchini, along with a large pinch of salt and a sprinkling of pepper.
2. Cook, stirring occasionally, until zucchini begins to brown, then lower heat and cook until it is quite tender, about 15 minutes total. About 5 minutes before it is done, stir in garlic and begin to cook pasta.
3. While pasta cooks, warm a serving bowl and put ricotta in it, along with about half the basil. When pasta is tender but not mushy, remove and drain it, reserving about a cup of its cooking liquid.
4. Use as much of this liquid as necessary, a bit at a time, to thin ricotta until it reaches a saucy consistency. Toss with pasta, zucchini, remaining basil and Parmesan, if you are using it, then taste and adjust seasoning. Serve.

salt, extra virgin olive oil, zucchini, garlic, penne, ricotta cheese, basil, freshly grated parmesan cheese

Taken from www.food.com/recipe/pasta-with-zucchini-ricotta-sauce-129658 (may not work)