Lemony Penne with Zucchini & Pecorino
Recipe by Naomi Ross
Ingredients:
1-pound penne
3 Tablespoons extra-virgin olive oil
¼ teaspoon red pepper flakes
3 cloves garlic, thinly sliced
3 small (or 2 medium) zucchini, thinly sliced ¼” thick into half-moons
½ teaspoon kosher salt (or more to taste)
¼ cup dry white wine
½-2/3 cup grated The Cheese Guy Pecorino Romano plus more for shaving
Zest and juice from 1 lemon
Freshly ground black pepper, to taste
Handfuls of Chopped fresh mint and/or basil leaves (approximately ¼ cup)
Directions:
1. Boil penne in salted water until just aldente (firm to the bite) according to package instructions. Reserve 1 cup pasta water; set aside. Drain pasta.
2. Heat olive oil in a very large skillet over medium-high heat until oil is hot and shimmering (not smoking). Add pepper flakes and garlic; sauté for 1 minute. Add zucchini and salt. Sauté, tossing often until zucchini starts to become reduced and tender, about 4 minutes.
3. Add pasta to the pan and toss to coat with oil. Add wine and some pasta water (about ¼-1/3 cup). Add grated pecorino, lemon zest, and squeeze juice over pasta. Toss to blend continually, until cheese melts and pasta becomes coated with a light sauce, adding additional pasta water as needed if pasta is dry.
4. Season to taste with black pepper. Sprinkle with chopped mint or basil; toss to distribute. Divide pasta into serving bowls and top with additional shaved pecorino.
Yellow Tomato Sauce
Recipe by Rebecca Tobal
Ingredients:
2 pints of yellow tomatoes
5 basil leaves
3 cloves of garlic
1/4 cup of olive oil
Handful of toasted pine nuts
1 tbsp ricotta
1/2 cup cubed The Cheese Guy Pecorino Romano
Salt & pepper to taste
Directions:
1. Heavily salt your boiling water and add your pasta
2. Roast your tomatoes, basil, & garlic in the olive oil uncovered on 350 until tomatoes are blistered
3. Toast your pine nuts and chop them up
4. To your blender add the roasted tomatoes, basil, garlic, ricotta, and pecorino
5. Strain the sauce so it’s nice and smooth ( if it’s too thin add 1 tbsp ricotta)
6. Add your pasta
7. Top with chopped pine nuts
