Cathi's Florentine Zucchini
Zucchini cooked Florentine-style with spinach, cheese, and likely a creamy or tomato base. Savory and vegetarian-friendly.
Zucchini cooked Florentine-style with spinach, cheese, and likely a creamy or tomato base. Savory and vegetarian-friendly.
Ingredients
pound seashell pasta
tablespoons olive oil 1 onion, chopped
cloves garlic, chopped
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
Method
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.
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.
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.
