Fusilli with zucchini and goat ricotta


What to cook? On a hot Roman summer day, it can be a challenge. This day it was easy: we had some fresh goat ricotta that needed to be used, the fridge was full of vegetables, and for once I made lunch. Generally with me working from home, it’s been really busy, even five months in. Teleworking is not the relaxed days of bread baking and coffee drinking I might have imagined, though I really should be better at taking breaks. My patient  husband has thus been the star chef, sorting lunch and dinner most days, but occasionally I step in.

Fusilli with zucchini and goat ricotta

300-400 g of fusilli or other pasta
2 tbs olive oil
6 small Roman zucchini, sliced into small coins
1 clove garlic, chopped
a few fresh basil leaves if you have them
300 g nice ricotta
salt and pepper to taste

Boil the pasta. Gently fry the zucchini and garlic. Here we used Roman zucchini (they are pale green, grooved), but use what you have. When pasta is done, drain the pasta and put it back in the pot with the vegetables. Then spoon in the ricotta and stir briefly to mix. Eat while listening to someone shouting below in the piazza (it was double parking.)


Double parking is generally not an issue right now. It’s almost Ferragosto (15 August, peak holiday time), so many people have left for holidays and it is getting very quiet in our neighborhood. A lot of shops have closed until early September. It’s still cooling down at night, so no complaints after my sweaty years in Accra. Have a nice weekend!

Note: any leftovers of this pasta is nice cold the next day too, much to the horror of an Italian friend who cannot abide “cold food that should be warm”. He is not a fan of leftovers in general.