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Cathi's Florentine Zucchini

"A simple, delicious pasta that my pal Cathi created while residing in Florence. Flavors you would not think to mix mix splendidly. Don't use huge, woody zucchini, but great, young soft ones. The more energizing the ricotta, the higher. How lots you lessen the wine relies upon on your ricotta: when you have clean, barely runny ricotta you want to let the wine reduce a little greater than half of, perhaps thirds, or your quit product may be runny. And use a pasta with nooks to preserve the sauce."

Ingredients :

• 1 pound seashell pasta
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• four zucchini, reduce into half-inch slices
• salt and pepper to flavor
• 2/3 cup white wine
• half pound ricotta cheese
• 1/four teaspoon ground cinnamon

Instructions :

Prep : 10M	Cook : 8M	Ready in : 40M

• Bring a big pot of gently salted water to a boil. Add pasta and cook dinner for eight to 10 minutes or until al dente; drain.
• Meanwhile, heat oil in a medium skillet over medium warmness. Saute onion and garlic till onions start to melt. Stir in zucchini and season with salt and pepper.
• Increase the warmth to medium-high and upload the wine. Allow it to reduce with the aid of half, stirring frequently. Reduce warmness to medium-low and stir in ricotta and cinnamon. Heat thru and season with salt and pepper. Add tired pasta to skillet and toss. Serve without delay.

Notes :

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