When I’m pressed for time for a few days and I know I want something fresh and not from my freezer, I make “Busy Night Pasta”. I don’t have exact measurements, as usual, so you’ll have to bare with me as best as possible.
Parmesan and Romano cheese (yes, in the shaker)
1 can of diced tomatoes
1 clove garlic, chopped
1/4 cup onion, chopped
1 cup zucchini, sliced
The cooked spaghetti pasta is roughly 2 or 3 cups. Add salt to the water. Boil water and cook pasta until al dente. Drain and reserve 1/4 cup of the pasta water. While pasta cooks, in a saucepan over medium, heat olive oil and add chopped onion, garlic, a dash of salt and a dash of pepper. After onions and garlic have sweated, add tomatoes and zucchini. Cover and let simmer until zucchini is tender, but still has some bite.
In a large bowl mix about 1/2 a cup of ricotta cheese, dash of salt, dash of pepper, Parmesan/Romano cheese (yes, the kind in the shaker. You can use fresh to if you have it, but I never have it on hand). Mix thoroughly.
Now for the fun part. Usually I use a small saucepan so I will mix everything in the pot that the pasta cooked in. Toss the vegetable and pasta mixture together. Now, transfer this mixture to the large bowl containing the ricotta cheese mixture, and toss again. If the mixture seems a bit thick, add a few teaspoons of the reserved pasta water and continue to toss until it reaches your desired consistency.
Garnish with chopped chives or scallions and serve with some crusty bread.
Have a wild mini skirt of a day!