Very satisfying and also pretty good for you! I made it with one large zucchini, but consensus is that twice as much zucchini would have been better. If you don't have a George Forman-type grill, sauteed zucchini would work, but the grill gives it such nice browning on the outside and such a nice, soft texture that I really recommend it. (Unintentionally similar to this previous recipe, but better.)
Rigatoni with Grilled Zucchini-Ricotta Sauce
2/3 lb rigatoni (yes, it has to be this kind of pasta)
1 15-oz container fat-free ricotta cheese
1/4 to 1/3 cup grated Parmesan cheese
2 large zucchini
Olive oil for brushing zucchini
lots of black pepper to taste
large pinch dried oregano
tiny sprinkle of nutmeg
Put the water on to boil for the pasta. Turn on your grill to preheat (5 minutes). Meanwhile, cut each zucchini in half, then each half into quarters lengthwise. Brush the zucchini very, very lightly with oil (I use a pastry brush). Grill the zucchini for 7 minutes; it may take two batches. When the water is boiling, add the pasta. About five minutes before the pasta is done, mix the ricotta and parmesan in a large heatproof bowl. Place the bowl over the pasta pot, to use the heat/steam to help melt and combine the cheeses. As they are combining, add the grilled zucchini and stir vigorously to break up the zucchini a bit and mix the browned color throughout. Remove sauce from heat; add pepper to taste (should be slightly spicy), oregano, and nutmeg. Scoop out 1/2 cup pasta cooking water and add to sauce; stir to combine. Drain pasta; mix well with sauce and serve immediately.
Serves 4-5.
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