This silky pasta gets its luxurious texture from a blended sauce made with fried zucchini, creamy ricotta, and fragrant olive oil infused from frying the zucchini, garlic, and basil.

Topped with crispy zucchini rounds andfried basil, it's a simple dish that tastes like summer in Italy.

Ingredients:

 1 lb La Bella Romana farfalle pasta
4 medium zucchini, sliced into thin rounds
1lb Caputo Homemade Hand dipped Ricotta
4 cloves garlic
15-20 fresh basil leaves
Olive oil, for frying
Salt and freshly ground black pepper
Reserved pasta water
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Instructions:
‍ Prep Zucchini & Garlic Cut the zucchini into thin rounds.
Allow to sit on a paper towel and sprinkle some salt over it to draw out the moisture.
While that is sitting, crush the garlic cloves and cut into quarters or halves
‍Fry the zucchini.
    Heat about ¼ inch of olive oil in a large skillet over medium-high heat.
Fry the zucchini in batches until deeply golden and tender, about 2–3 minutes     per side.
When frying the last batch of zucchini, add in the basil and garlic.
Reserve about one-third of the zucchini for topping the finished pasta. 
Cook the pasta.
    Bring a large pot of salted water to a boil.
Cook the farfalle until al dente.    
Reserve ¾ cup of the pasta water before draining.
‍Blend the sauce.
    While     pasta cooks, prep your sauce.
In a blender or food processor, combine:
The fried zucchini (reserving a few for garnish and texture in the pasta)  
Ricotta  
Some fresh basil leaves  
Garlic  
2–3 tablespoons of the flavorful frying oil  
Salt and pepper

Blend until completely smooth and creamy. 
Add a little pasta water if needed for a silky consistency.
                  Finish the pasta.
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Pourthe zucchini-ricotta sauce into a bowl with the finished pasta
‍Serve.
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Spoon into bowls and top with the reserved crispy fried zucchini andfried basil leaves 

Tips & Tricks For the smoothest, most flavorful sauce, blend the zucchini while it's still warm.
The fried zucchini and infused olive oil create a velvety sauce with a rich, roasted flavor, while the crispy zucchini and basil on top provide the perfect contrast in texture.
Add fresh lemon zest for a vibrant, summery touch
‍Protein Boost: Fold in pan-seared garlic shrimp, grilled chicken, or crispy pancetta/bacon at the end for extra savory depth.
‍Spicy Calabrian Kick: Add 1/2 teaspoon of red pepper flakes or a spoonful of Calabrian chili paste when     sautéing the garlic.
‍Nutty Crunch: Scatter toasted pine nuts, toasted breadcrumbs, or chopped walnuts over the top right before serving.

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