2019-09-01_Shape

START TO FINISH:

40 minutes

½-inch wedges

1 garlic clove

chopped

1 cup ricotta
Flaky sea salt

chives

and pepper.

salt and pepper.

Serves 4

Zucchini Ragù With

Cauliflower Penne

START TO FINISH:

40 minutes

3 tablespoons extra-virgin

olive oil, plus more

for drizzling

5 large garlic cloves,

thinly sliced

2 pounds zucchini, halved

lengthwise if large and

thinly sliced crosswise

(7½ cups)

½ teaspoon red

pepper flakes

Kosher salt

12 ounces cauliflower penne

1 ounce Parmesan cheese,

finely grated, preferably

with a microplane

(1 cup), plus more

for serving

¼ cup chopped dill,

plus more for serving

3 tablespoons fresh

lemon juice

1. In a large skillet, heat
   the oil over medium heat.
   Add the garlic, and cook,
   stirring occasionally, until
   it’s softened and fragrant,
   about 1 minute. Add the
   zucchini and red pepper
   flakes and season with salt.
   Cook, stirring occasionally,
   until the squash is very
   tender and the flesh turns
   translucent and buttery,
   about 20 minutes.


2. Meanwhile, bring a
   large pot of salted water to
   a boil. Add the pasta and
   cook until al dente, follow-
   ing package instructions.
   Reserve ½ cup pasta water
   and drain pasta.


3. Increase heat to medium-
   high. Add the cooked
   pasta, reserved pasta
   water, and the Parmesan to
   the skillet with the zucchini.
   Cook, tossing and breaking
   up the zucchini a bit, so
   the sauce coats the pasta,
   about 2 minutes. Remove
   from the heat. Stir the
   dill and lemon juice into
   the pasta mixture.


4. Serve drizzled with more
   oil and garnished with
   more dill and Parmesan.
   Serves 4