Cathi's Florentine Zucchini || Gracefult Kitchen

Cathi's Florentine Zucchini

Pasta

Zucchini cooked Florentine-style with spinach, cheese, and likely a creamy or tomato base. Savory and vegetarian-friendly.

Ingredients

pound seashell pasta

tablespoons olive oil 1 onion, chopped

cloves garlic, chopped

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

Description

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.

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.

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.