What a delightful
surprise
While waiting for the pasta water to boil I cooked some
chopped onion, celery, and carrots in olive oil. When the onions softened I
added 2 cloves of slice garlic and the zucchini, along with1/3 cup of chicken
stock and the dried tarragon. Several minutes later I added some white wine,
and still later fresh lemon juice. All of this was done on a whim, so there is
nothing fixed regarding the timing. I kept the lid off the pan after the zucchini was cooked to allow some of liquid to cook off.
I mixed in about a cup of ricotta a few minutes before the
pasta was ready, tossed the pasta in the pan with the sauce, and sat down to
eat with high hopes.
The result was a delightful new way (if there ever is a new
way) to enjoy pasta. The sauce was
light, almost sweet, and thanks to the tarragon had a wonderfully unique
flavor. I see more of this in our future.