Fresh Pasta with Zucchini & Ricotta copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

Directions

1. Preparation for pasta:
2. Place flour on wooden board and shape into a well. Place water and salt in center of well. Blend by hand and work the dough till smooth and well blended. Let rest for 2 hours covered with a clean towel.
3. Divide pasta ball into 4 portions. Roll out each portion on well floured board. Cut into noodles that are ½ inch thick with the help of a pasta machine or by hand.
4. Cut each noodle into smaller strips. Sprinkle with flour, let sit.
5. Preparation for Sauce:
6. Place olive oil in saute pan with the zucchini that has been cut into quarters. Cook over high heat for 2 minutes. Place in tomatoes that have been cut in quarters with the plain tomato sauce. Let simmer together for 5 minutes. Add in salt as desired. Turn off heat.
7. Boil water ion pasta pot. Place in fresh pasta, cook for 2 -4 minutes (taste after 3 minutes do not overcook). Drain. Place in saute pan with zucchini, toss, serve with grated dried ricotta
8. Serve on rustic plates in a bright, sunny house in the country..ohh and don’t forget the wine..a Chianti..from the hills of Tuscany will do or a Montepulciano from the mountains of Abruzzo.