Victory Pasta

Cooking Instructions

1. Scrub the zucchini well and cut it into julienne strips. Spread the strips on paper towels to drain.

2. In a small bowl, combine the sun-dried tomatoes, parsley, rosemary, garlic, vermouth, salt, and pepper. Mix well and set aside.

3. In a large pot, cook the pasta al dente according to the package directions.

4. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the drained zucchini and the mushrooms, reduce the heat to low, and simmer until the liquid has evaporated and the vegetables turn golden (about 10 minutes).

5. Add the sun-dried tomato mixture to the skillet, stir once, and transfer to a medium-sized bowl. Add the ripe tomatoes and set aside.

6. In a small pot, warm the ricotta cheese over low heat. With a wire whisk, whip the Parmesan and enough milk into the ricotta to form a sauce that has the consistency of sour cream. Heat gently while stirring occasionally. Be careful not to let the sauce boil.

7. Drain the cooked pasta and return it to the cooking pot. Add the tomato mixture and toss gently.

8. Transfer the pasta to a warmed serving bowl. Top with the cheese sauce and serve immediately.

Wine Pairing(s)

Chalk Hill Sauvignon Blanc

Centenaire Brut Blanc de Blancs

Herzog Sauvignon Blanc

Robert Pepi Sauvignon Blanc

Rocca delle Macie 'Sasyr' Sangiovese & Syrah

Mazzei Poggio alla Badiola

Gratien & Meyer Saumur Cuvee Flamme Brut

Chateau Pailhas Bordeaux

Fontodi 'Case Via' Syrah

Rocca di Montemassi Le Focaie