Bright, herbaceous and satisfying, this easy new pasta recipe by our Chef in Residence is sure to be a go-to this summer.
"Your summer pasta is here (also the solution to any excess zucchini that might come your way over the next couple months)! Zucchini rounds are cooked with garlic, thin lemon slices, and red pepper flakes until tender. Don’t fret about eating whole lemon pieces, it really mellows out as it cooks in the olive oil adding the perfect zing. The pasta is topped with pine nuts, mint, basil, and little dollops of ricotta. ARISE is my choice of oil here, both for cooking and for finishing — bringing forward delicate herbaceous basil flavor." - Noreen Wasti
12 ounces of your favorite dry pasta (a cool shape like fusilli col buco is always fun!)