Celetini with Summer Squash and Ricotta

You may have been eyeing the pasta sitting next to my Wild Rice Salad in my last post.  Yep, it was delicious too.  It's Mario Batali's recipe so of course it was amazing!  I give him all the credit on this one, but have one minor suggestion; put in lots more squash and zucchini because it's super yummy.

PENNETTE WITH SUMMER SQUASH AND RICOTTA

1 cup fresh ricotta

6 tbs. olive oil

1/2 cup grated parmigiano-reggiano, plus extra for serving

1 pound (I'd do more!) summer squash or zucchin (or both!), cut lengthwise in hald and sliced into quarter moons

1 lbs pennette rigate (Walmart doesn't carry this so I used celetini)

6 tbs chopped mint

salt & pepper

1.  Bring six quarts salted water to boil.

2.  Meanwhile, whisk the ricotta and 3 tbs olive oil together in a bowl.  Add the parmigiano, whisking until it's evenly incorporated.  Whisk in 2 tbs. warm water, then whisk in another tbs. water if necessary to loosen the consistency.

3.  Heat the remaining 3 tbs. olive oil in a large pan over medium heat.  Add the squash and cook, stirring until tender.  Season well with salt and remove from heat.

4.  Drop the pasta into the water and boil until al dente.  Drain and reserve 1/3 cup of the pasta water.

5.  Add the pasta and reserved water to the squash, stirring and tossing over medium heat to mix well.  Cover, reduce heat to low and allow to steam together for 2 minutes.

6.  Stir in the mint, season with salt and pepper, if necessary and transfer to a serving bowl.  Garnish with dollops of whipped ricotta and serve immediately with grated parmigiano on the side.

This is just me, but I think this dish would be lovely with toasted pine nuts or a seasoned bread crumb topping dotted with butter and broiled to golden.