Pasta with Grilled Zuchinni and Herbed Ricotta

This is a super simple dish that lends itself to leftovers and a wonderful way to hide vegetables that might be past their prime in the veg drawer. I cooked simple parpadelle pasta, added fresh herbs, ricotta, and any veggies you have leftover. For me that was a little grilled squash, grilled zuchinni, some roasted mushrooms and fresh tomatoes. Serve with a crisp white wine and enjoy, as the sun sets on another summer day.

What you need:

1 lb of parpadelle pasta
left over veggies
1 cup of ricotta
any fresh herbs you like in your garden or not
parmsean to top
hot pepper flakes if you so desire

What you do:

1. Boil a huge pot of water, add lots of salt "so it tastes like the sea." Cook the pasta al dente, but save the water, you will need about a 1/2 cup to loosen the sauce, and if you let it cool you can use it to water your plants
2. Cut up your left over veggies
3. Mince your fresh herbs and mix with the ricotta
4. When your pasta is done add to a large bowl using a strainer. It is ok it if is a little wet, add the veggies so that they are heated by the pasta. Top with the ricotta herb mixture. Adorn as usual with parm and peppers or not.
5. Enjoy

As always, many blessings, much love, happy cooking.