Cathi's Florentine Zucchini Recipe -
  • READY IN 40 mins

Cathi's Florentine Zucchini

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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 More Reviews

Most Helpful Positive Review
Aug 29, 2002

The best recipe I've ever made, without a doubt, this is the best recipe!!!!

Most Helpful Critical Review
Aug 29, 2002

I consider myself a well established cook, with that said, let me say this recipe was less then impressive. the overall taste of this recipe was "strange" to say the least - I attempted to Dr. it by adding addl spices, it helped some, but not enough for me to present it at my dinner table. I'd pass on trying this recipe save your time and money - it was NOT worth the effort.


9 Ratings

Sep 25, 2004

i have to agree that this recipe was quite strange. i wouldnt recommend wasting your time to try it.

Jul 31, 2003

I never found a pasta dish I didn't like untill now! This recipe was, to be nice HORRIBLE! Don't make it!

Jul 13, 2009

The general idea is good, but like others have said, the cinnamon is rather strange. I used nutmeg instead, as it's found in alfredo sauce, and used about half as much (1/8 tsp).

Jul 17, 2007

This recipe was great until I had to add cinnamon. I had to add a million spices just to negate this flavor. I highly recommend not using this recipe. There are a million other things you can do with zucchini and pasta.

Jul 31, 2012

We loved this recipe. The cinnamon was a nice flavor. I added leftover turkey for a one pot supper.


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 48 g
  • 15%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 12.2 g
  • 24%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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