I am having a love affair with ricotta! Ever since ChgoJohn and Tanya taught me how to make it I can’t stop! I have already used it in lasagna, pancakes, fritters , Quiche and it takes a new dimension and adds so much to the recipe in a unique way each time.
I had some ricotta in the fridge that I was planning to make bruschetta with, then I came across this recipe in one of the magazines my husband got me and I knew I had to try it.
I adapted the recipe a little, grilling the zucchini instead of Sautéing them and I added the herbs de province to add more freshness to the salad.The end result was heavenly. The ricotta added a creamy, melt in your mouth tone while the grilled zucchini added a smoky flavor that I loved. The herbs added color and freshness and tied the whole dish together. I will definitely be making this again and soon.
Pasta salad with grilled zucchini, basil and ricotta
200 grams pasta
4 small zucchini cut into strips
1/2 cup ricotta (recipe here)
4 cloves garlic
1/4 cup olive oil
1 teaspoon herbs de Provence
Small bunch of basil leaves chopped
Zest and juice of one lemon
cook the pasta according to the instructions on th package in salted boiling water
In a pan heat the olive oil, add the garlic and once you can smell the garlic turn off the heat (you only want to infuse the olive oil with the garlic)
In a bowl mix the lemon juice, zest, ricotta, basil and herbs
In a grill pan, grill the zucchini on both sides until slightly tender.
Toss the pasta, zucchini and ricotta mix and serve