This recipe is from Diana Shaw’s “The Essential Vegetarian Cookbook.” Shaw tells us to remember that the taste of pasta is the reason for eating pasta – so use a light hand with sauces, and match sauce to pasta. Thin pasta should have a light fresh tomato sauce, for example; thicker, heavier pastas take more hearty sauces.

Ricotta Salata is an Italian cheese that has a little zing, and is somewhat salty.  Onion, basil and zucchini combine for a fresh-tasting, summery sauce.

Zucchini and Ricotta Salata Pasta

2 teaspoons extra virgin olive oil
4 scallions, including greens, minced
1 medium zucchini, diced
2 tablespoons minced fresh basil
1/3 cup crumbled ricotta salata

Heat the oil in a medium skillet over medium-high heat. When it is hot, add the scallions and sauté until they’re soft, about 7 minutes. Add the zucchini and basil and sauté until the zucchini is just cooked through, about 2-3 minutes. Remove from heat and toss with hot, freshly made pasta for two, drained, and the ricotta salata.

Makes 2 servings.

From “The Essential Vegetarian Cookbook” by Diana Shaw