Spring Orecchiette - cooking recipe

Ingredients

1 lb orecchiette pasta shells
1/3 cup olive oil
3 None small zucchini, thinly sliced
2 clove garlic, thinly sliced
1 None long red chili, thinly sliced
14 oz mixed baby tomatoes, halved
1/4 cup mint leaves
2 tbsp verjuice or dry white wine
1 1/4 cups ricotta cheese

Preparation

Cook pasta following package instructions. Drain well.
In a large skillet, heat 2 tablespoons oil on medium. Saute zucchini, garlic, and chili 2-3 minutes, until zucchini is just tender.
In a large bowl, combine pasta, zucchini mixture, tomatoes, mint, verjuice, and remaining oil. Mix well and season to taste. Dollop ricotta over to serve.