Recipe 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."
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zucchini, cut into 1/2-inch slices
salt and pepper to taste
The best recipe I've ever made, without a doubt, this is the best recipe!!!!
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.
i have to agree that this recipe was quite strange. i wouldnt recommend wasting your time to try it.
I never found a pasta dish I didn't like untill now! This recipe was, to be nice HORRIBLE! Don't make it!
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).
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.
We loved this recipe. The cinnamon was a nice flavor. I added leftover turkey for a one pot supper.
* Percent Daily Values are based on a 2,000 calorie diet.
Cathi's Florentine Zucchini
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 64
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