How to Make Cathi's Florentine Zucchini - A Step-by-Step Guide

When it comes to cooking, there's nothing quite like a simple and delicious dish that features fresh, seasonal ingredients. And that's exactly what you'll get with Cathi's Florentine Zucchini. This recipe is a perfect example of how to make the most of zucchini, a popular summer vegetable that often seems to be in abundance. With just a few additional ingredients, this dish transforms the humble zucchini into something truly special.

What makes this recipe stand out is its use of fres...

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Ingredients

  • 1 pound seashell pasta
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 4 zucchini, cut into 1/2-inch slices
  • salt and pepper to taste
  • ⅔ cup white wine
  • ½ pound ricotta cheese
  • ¼ teaspoon ground cinnamon

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    311 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Cholesterol: 9mg
    • Sodium: 43mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 12g
    • Vitamin C: 9mg
    • Calcium: 111mg
    • Iron: 2mg
    • Potassium: 427mg