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Rigatoni with Zucchini

Source of Recipe

Unknown


List of Ingredients

1 pound rigatoni or other short pasta
1 1/3 pounds zucchini
4 Tbs each olive oil and unsalted butter (or 1/2 cup olive oil)
1 clove garlic, crushed
2 Tbs minced parsley
Salt & Pepper to taste
2 ounces ricotta, diluted with 2 tablespoons whole milk (optional)
OR
1/4 cup tomato sauce (optional)
Grated Parmigiano to be served at the table



Recipe

Cut zucchini into thin rounds. Heat the oil and butter in a broad, fairly deep skillet and cook the garlic until it is lightly browned, then remove and discard. Add the zucchini and continue cooking, stirring often, over a fairly brisk flame so as to evaporate most of the moisture. Once the zucchini have browned nicely reduce the flame and continue cooking, seasoning them to taste with salt and pepper.
While the zucchini are cooking, bring salted water to a boil and cook the pasta. Drain, transfer it to the skillet, toss quickly to combine pasta and zucchini, transfer the mixture to a bowl, and serve at once. If you're adding the ricotta or the tomato (don’t add both), do so when you mix the pasta into the zucchini.