Creamy strozzapreti with braised leek, golden zucchini and lemon ricotta with toasted almonds and mint

Instructions

1. 1

   1. Bring a large pot of water to a boil and add about 1 tablespoon of salt. Meanwhile, preheat the oven to 180 °C / 350 °F to toast the almonds.

2. 2

   2. Spread the sliced almonds on a small tray and toast for 5-7 minutes at 180 °C / 350 °F, until golden and fragrant. Set aside.

3. 3

   3. In a wide skillet, heat 2 tablespoons of the olive oil and the butter over medium heat. Add the leek with a pinch of salt and cook for 5 minutes, stirring, until softened. Add 60 ml / 1/4 cup water, lower the heat, and braise for 6-8 more minutes until very tender and sweet.

4. 4

   4. Stir the chopped garlic into the leek and cook for 30 seconds. Add the zucchini, another pinch of salt, and black pepper. Raise to medium-high heat and cook for 5-6 minutes, stirring only occasionally, until the zucchini is browned in several spots.

5. 5

   5. In a bowl, mix the ricotta, grated Parmesan, all the lemon zest, 2 tablespoons lemon juice, 1 tablespoon of the remaining olive oil, and 2-3 tablespoons of the hot pasta water once ready. Stir until smooth and creamy.

6. 6

   6. Cook the strozzapreti in the boiling water according to package timing until al dente, usually 9-11 minutes. Reserve 240 ml / 1 cup of the cooking water and drain the pasta.

7. 7

   7. Lower the heat under the skillet. Add the drained pasta to the leek and zucchini mixture. Stir in the ricotta cream and enough reserved pasta water, little by little, to create a silky sauce that coats the pasta well.

8. 8

   8. Turn off the heat and add the chopped fresh mint. Taste and adjust with the remaining salt, black pepper, and a few extra drops of lemon juice if desired.

9. 9

   9. Serve immediately topped with the toasted almonds, a drizzle of the remaining olive oil, and extra Parmesan if desired.