Fusilli with zucchini, ricotta and tomato
A while ago, before making this blog, I tried this NYT recipe. I'd made this with ribbed farfalle, which turned out to be a great vessel for all the bits composing this recipe, and added a handful of cherry tomatoes.
But this time there was no farfalle in the market, and I only had limes and no basil, just mint. It was fine -- I guess the lime/lemon substitution was the biggest miss, surprisingly. Hoping to find different pasta shapes next week.