with a hodge-podge of ingredients in the house (leftover ricotta from lasagna, zucchini, basil, shrimp), we decided to actually make use of them and throw them into a new pasta. i used inspiration from Dinners, Dishes and Deserts, which hit the nail on the head of exactly what we were planning to do here. it was really quick & easy to assemble, and not only was it healthy AND delish, but it made me feel good for actually using the random zucchini's we always end up receiving and forgetting about(zucchini's seem to be the most seasonally gifted veggie, though the one i most infrequently eat). the original recipe also calls for sausage, but we left that out since we were trying to health this one up for a change.
ingredients list:
- 1/2 lb shrimp, peeled & deveined
- 1/2 container (about 6 oz) ricotta cheese
- 8 oz pasta (any kind)
- 1 tbsp olive oil
- 1 medium sized zucchini, diced
- 4 cloves garlic, minced
- 1 can fire roasted tomatoes, drained
- 1/2 tsp crushed red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 2-3 tbsp fresh basil leaves
- salt & pepper to taste
to make:
bring large pot of water to a boil, and cook pasta according to package directions, reserving 1 cup of the pasta water.
in a large skillet over medium-high heat, heat the olive oil. add zucchini to the pan and saute for 2-3 minutes. add garlic, and season with salt, pepper, red pepper, and oregano, sauteing for 1 additional minute until garlic is fragrant. add in the tomatoes and shrimp to the pan, stirring frequently until heated through (until shrimp is pink on the outside and no longer translucent in the center).
in a large bowl, combine the pasta, zucchini/shrimp mixture, basil, and ricotta cheese. stir until combined, adding additional pasta water if needed.
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