Florentine Courgette

Total Time

40 Minutes

Servings

8

Ingredients

• 1 pound seashell pasta
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 4 courgette, 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

Instructions

1. 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.
2. Meanwhile, heat oil in a medium skillet over medium heat. Sauté onion and garlic until onions begin to soften. Stir in courgette and season with salt and pepper.
3. Increase the heat to medium-high and add the wine. Allow it to reduce by half, stirring frequently.
4. 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.