Fettucine with Creamy Zucchini Sauce

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain, reserving 1/2 cup of the pasta cooking water.

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium-high heat until the oil shimmers. Place a plate near the stovetop.

Trim off and discard the ends of the squash. Cut the vegetables in half lengthwise and place them cut side down on the cutting board, then cut them crosswise into 1/4-inch thick half-moon slices.

Add half the squash to the skillet, flat sides down, so they fit in a single layer. Cook without stirring for 2 to 3 minutes, until the pieces have browned, then turn them over and cook for 1 to 2 minutes. Transfer to the plate, then add the remaining 1 teaspoon oil, if needed; when it is hot, add the remaining squash and garlic to the skillet. Cook for 2 to 3 minutes on one side, then turn them over and cook for 1 to 2 minutes. Reduce the heat to medium, if necessary, to keep the garlic from burning. Transfer the squash and garlic to the plate.

Turn off the heat under the skillet. Slowly add the reserved pasta cooking water and the ricotta cheese to the skillet, stirring to dislodge any browned bits. Season with salt and pepper to taste. (The ricotta will be a little curdy, but that’s OK.) Fold the drained pasta, vegetables and garlic, plus any accumulated juices, into the sauce, stirring gently to combine. Taste and adjust seasoning as needed. (At this point, other ingredients can be added.)

Roll up the basil leaves and cut them into very thin strips.

Divide the sauced pasta among 4 wide, shallow bowls; sprinkle with basil and grated cheese. Serve warm.