Summer Pasta with Zucchini, Ricotta and Basil

Page: cooking.nytimes.com/recipes/1017463-summer-pasta-with-zucchini-ricotta-and-basil

| Course Type: Main Courses

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Recipe Reviews

I love this, not least because of its versatility. First I made it pretty much as written, using canned beans and pesto (made earlier and frozen without cheese in ice cube trays). Next I made it with artichoke hearts instead of zucchini. Then I subbed broccoli florets for the zucchini. Outstanding every time.

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