Summer Pasta with Zucchini, Ricotta and Basil
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Source URL: cooking.nytimes.com
Course: Main Courses
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1 reviews,
average rating 5.0 / 5
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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.