Cathi's Florentine Zucchini recipe

8 servings

1 pound seashell pasta

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, chopped

4 zucchini, 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

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.

Meanwhile, heat oil in a medium skillet over medium heat.

Saute onion and garlic until onions begin to soften.

Stir in zucchini and season with salt and pepper.

Increase the heat to medium-high and add the wine.

Allow it to reduce by half, stirring frequently.

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.