Zucchini Pasta with Creamy Ricotta

Steps

1. Bring salted water to a boil and cook the pasta according to package instructions. Reserve about 3-4 tablespoons of the pasta water for the zucchini cream.
2. Wash and dice the zucchini. Peel and finely chop the garlic. Wash and roughly chop the basil leaves.
3. Heat the olive oil in a pan over medium heat with the garlic until fragrant, being careful not to let it burn.
4. Add the zucchini and basil to the pan. Season lightly with salt, cover, and cook over low heat for 15-20 minutes, stirring occasionally. If the zucchini sticks, add a splash of warm water. The zucchini should be very soft when done.
5. Remove the zucchini from the heat and mash with a fork. Set aside a few pieces for garnish if desired.
6. Put the ricotta in a large bowl big enough to hold the pasta, and whisk until creamy.
7. Add the grated parmesan, pecorino, and nutmeg to the ricotta.
8. Mix everything well and season to taste.
9. Combine the mashed zucchini with the reserved pasta water.
10. Drain the pasta and add it, still dripping wet, to the bowl with the ricotta cream. Toss everything together.
11. Season with salt and freshly ground black pepper before serving.