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Cathi's Florentine Zucchini

SUBMITTED BY: Rich Madigan

"A simple, delicious pasta that my friend Cathi created while living in Florence. Flavors you wouldn't think to combine mix wonderfully. Don't use large, woody zucchini, but nice, young tender ones. The fresher the ricotta, the better. How much you reduce the wine depends on your ricotta: if you have fresh, slightly runny ricotta you need to let the wine reduce a little more than half, maybe two thirds, or your end product will be runny. And use a pasta with nooks to hold the sauce."
RECIPE RATING:
The reviewer gave this recipe 7 stars. This recipe average a 2.3 star rating.
Read Reviews (5)
PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 pound seashell pasta
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 4 zucchini, cut into 1/2-inch slices
  • salt and pepper to taste
  • 2/3 cup white wine
  • 1/2 pound ricotta cheese
  • 1/4 teaspoon ground cinnamon

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, heat oil in a medium skillet over medium heat. Saute onion and garlic until onions begin to soften. Stir in zucchini and season with salt and pepper.
  3. Increase the heat to medium-high and add the wine. Allow it to reduce by half, stirring frequently. Reduce heat to medium-low and stir in ricotta and cinnamon. Heat through and season with salt and pepper. Add drained pasta to skillet and toss. Serve immediately.
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REVIEWS

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by TRASAR
I consider myself a well established cook, with that said, let me say this recipe was less... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2004 by BELLLR17
i have to agree that this recipe was quite strange. i wouldnt recommend wasting your time to... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2003 by BRIDGET_RENEE
I never found a pasta dish I didn't like untill now! This recipe was, to be nice HORRIBLE! ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by LUX
The best recipe I've ever made, without a doubt, this is the best recipe!!!! MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2007 by pasta lover
This recipe was great until I had to add cinnamon. I had to add a million spices just to... MORE


 
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Nutritional Information
Cathi's Florentine Zucchini

Servings Per Recipe: 8

Amount Per Serving

Calories: 308

  • Total Fat: 7.1g
  • Cholesterol: 9mg
  • Sodium: 43mg
  • Total Carbs: 47.6g
  •     Dietary Fiber: 3.4g
  • Protein: 12.2g

VIEW DETAILED NUTRITION

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