Penne with Summer Squash & Ricotta

 I was so excited for dinner tonight!  I didn't think I'd be attempting a Mario Batali recipe anytime soon...I admire the man but, ya know, I felt a little funny ordering beef cheeks at the ole grocery store counter;)  But when I stumbled on this recipe in Food Network magazine this month, I knew I found my chance to "tackle Batali."  This recipe was QUICK, simple and tasted so fresh.  The only change I made was to saute the zucchini in a few cloves of garlic, because ya know...everything is better with garlic!  And I even added the mint!  I was very skeptical (so was Scott), but it really added another flavor that just all seemed to combine well together.....

Pennette with Summer Squash & Ricotta

By: Mario Batali

INGREDIENTS:

• 1 cup fresh ricotta
• 6 tbsp olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano, plus extra for serving
• 2-3 tbsp warm water
• 1 lb. summer squash or zucchini, cut lengthwise in half and sliced into 1/3-inch thick half-moons
• Maldon, or other flaky sea salt
• 1 lb. pennette rigate
• 6 tbsp fresh mint, coarsely chopped
• coarsely ground black pepper

1.  Bring 3 quarts water to boil in a large pot and add 3 tbsp kosher salt to boiling water.
2.  Meanwhile, whisk the ricotta and 3 tbsp oil together in a small bowl. Add the parmigiano, whisking until it is evenly incorporated. Whisk in 2 tbsp warm water, then another if necessary to loosen the consistency.
3.  Heat remaining 3 tbsp of oil in a large pot over medium heat. Add the squash and cook, stirring regularly, until just tender and golden-brown, about 4-5 minutes. Season well with sea salt and remove from heat.
4.  Drop the pasta into the boiling water and cook until just al dente. Drain the pasta, reserving 1/3 cup pasta water. Add the cooked pasta and the reserved pasta water to the squash, stirring and tossing over medium heat to mix well. Cover, reduce the heat to low, and allow to steam together for 2 minutes.
5.  Stir in the mint, season with more sea salt (if necessary) and pepper. Transfer the pasta to a serving bowl. Garnish with dollops of the ricotta mixture.
6.  Serve immediately with additional parmigiano.

Dessert tonight wasn't quite as "complicated," but no less delicious:)  I NEVER, NEVEERRRRRR buy cookies to keep in the house (except for our stash of Tag-a-longs, thanks to my Girl Scout niece;), but beyond that, it's a RARITY.  So I was as surprised as anyone when that damn TJ's totally seduced me into buying these...

I love chocolate, but I lovveeeeeeeee VANILLA!  And these just sounded so lovely for 2 reasons.

Reason 1:

And more importantly, Reason 2:

 And they weren't even exaggerating!  Just look at these babies...

Vanilla heaven!  At least these cookies were worth my purchase...so much so, that they may make another appearance in my house sometime soon;)  Another TJ's success:)

Alrighty, I'm off to watch the return of GLEE!  Have a good night!