No spinach in this dish, but it was created in Florence! Pasta and zucchini in a white wine ricotta sauce with a hint of cinnamon.
INGREDIENTS (for 8 servings):
- 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
- 2/3 cup white wine
- 1/2 pound ricotta cheese
- 1/4 teaspoon ground cinnamon
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.