3-24-20 Gemelli with Zucchini and Ricotta cheese

What a delightful surprise

 

What to do for dinner? After a week of sheltering at home the cupboards were a little bare. Poking around in the fridge I found a zźucchini, carrots and celeryyÿ, along with a tub of ricotta that had to be used.

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.