4medium zucchini squash,sliced into rounds or chopped
4garlic cloves minced
½teaspoonfreshly cracked black pepper
1/4teaspoon crushed red pepper flakes
1cuppacked fresh basil,plus extra for topping
12ouncesfresh mozzarella cheese,sliced
grated parmesan cheese,for serving
Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil and cook the pasta according to the package directions. Be sure to reserve the ½ cup of the pasta water after cooking!
Heat a large skillet (you can do an oven safe one if you don’t want to transfer) over medium-low heat and add the olive oil. Add the zucchini, garlic, salt and pepper. Stir to combine. Cook, stirring often, until the zucchini cook down and sort of melt into the pan. Stir in the red pepper flakes.
Stir in the reserved pasta water and the pesto. Stir in the fresh basil. By this time the pasta should be finished. You can either add everything to a baking dish or add it all to the skillet if it’s large enough. Toss the pasta with the zucchini pesto mixture - whether it’s in the dish or skillet.
Add the ricotta cheese in scoops throughout the pasta. Toss it together until the ricotta coats most of the pasta. Add the fresh mozzarella - a few slices in the noodles and a few on top too.
Bake for 20 to 25 minutes, just until the cheese melts everything comes together. Remove and serve immediately with a sprinkle of fresh parmesan and fresh basil for garnish.