Fusilli with Braised Zucchini, Lemon, Ricotta and Toasted Almonds

Instructions

1. 1

   1. Bring a large pot of water to a boil and add about 5 g (3/4 tsp) salt. Cook the fusilli according to the package until al dente. Reserve 180 ml (3/4 cup) of the pasta cooking water and drain the pasta.

2. 2

   2. While the pasta cooks, heat a large skillet over medium heat and add the olive oil. Add the yellow onion with a pinch of salt and cook for 4 to 5 minutes, until soft and translucent.

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   3. Add the chopped garlic and cook for 30 seconds, stirring, without letting it brown too much.

4. 4

   4. Add the diced zucchini, 3 g (1/2 tsp) salt, and the black pepper. Cook over medium heat for 10 to 12 minutes, stirring occasionally, until the zucchini is very tender and lightly broken down. If the pan gets dry, add 1 or 2 tablespoons of the pasta cooking water.

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   5. In a small skillet, or in a clear corner of the large skillet, toast the sliced almonds over medium-low heat for 2 to 3 minutes, stirring, until golden and fragrant. Remove them so they do not burn.

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   6. Lower the heat to the minimum under the zucchini skillet. Add the ricotta, grated Parmesan, lemon zest, and 30 ml (2 tbsp) lemon juice. Stir until a creamy sauce forms.

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   7. Add the cooked fusilli to the skillet and gradually pour in the reserved pasta water, tossing for 1 to 2 minutes, until the sauce coats the pasta well. Adjust with the remaining salt to taste.

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   8. Turn off the heat and add the fresh basil. Toss gently so it keeps its aroma.

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   9. Serve immediately topped with the toasted almonds and, if desired, a little extra grated Parmesan and a few extra strands of lemon zest.