Another winning recipe from Mario Batali's new book, "Molto Gusto." My friends loved this simple pasta, with mellow, creamy ricotta and the punch of mint. I didn't use fresh ricotta, just the supermarket variety, but if you can get fresh, that would be divine.

-- Miriam Rubin

Look for more zucchini recipes in Thursday's Food & Flavor section.

• Kosher salt and coarsely ground black pepper
• 1 cup fresh or whole-milk ricotta
• 6 tablespoons extra-virgin olive oil, divided
• 1/2 cup freshly grated Parmigiano-Reggiano, plus extra for serving
• 1 pound yellow summer squash or zucchini, or a combo, halved lengthwise, cut into 1/3-inch-thick slices
• 1 pound pennette rigate (small, ridged penne)
• 6 tablespoons coarsely chopped fresh mint

Bring 6 quarts water to boil in large, covered pot over high heat. Add 3 tablespoons kosher salt.

Meanwhile, whisk ricotta and 3 tablespoons oil in small bowl. Add Parmigiano, whisking until blended. Whisk in 2 tablespoons warm water, adding another tablespoon water if necessary, to loosen the consistency. Season to taste with salt and pepper.

Heat remaining 3 tablespoons oil in large pot over medium heat. Add squash and cook, stirring until just tender and golden brown, 4 to 5 minutes. Season well with salt. Remove from heat.

Drop pasta into boiling water and cook just until al dente. Drain, reserving about 1 cup pasta water. Add pasta and about 1/3 cup reserved pasta water to squash, stirring and tossing over medium heat to mix well (if needed, add more pasta water). Cover; reduce heat to low and let steam together 2 minutes.

Stir in mint, season with salt and pepper. Transfer to wide, shallow serving bowl. Garnish with dollops of whipped ricotta and serve immediately with additional grated Parmigiano on the side.

Makes 6 servings.

-- Adapted from "Molto Gusto: Easy Italian Cooking" by Mario Batali and Mark Ladner, (Ecco, 2010, $29.99).

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