Here are a couple of my favorite NYT nonred sauce pasta recipes.
Summer Pasta With Zucchini, Ricotta and Basil
Extra-virgin olive oil
1 small onion, finely diced
2 pounds zucchini, sliced into -inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
Salt and pepper
2 garlic cloves, minced, or 2 tablespoons chopped green garlic
1ounce basil, about 2 cups loose leaves
1pound ziti or other dry pasta
8 ounces ricotta, about 1 cup (see recipe)
Pinch of crushed red pepper
Zest of 1 lemon
2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving
Step 1
Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
Step 2
Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
Step 3
Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
Step 4
Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.
Creamy Cauliflower Pasta With Pecorino Bread Crumbs
Kosher salt and black pepper
8 ounces rigatoni, ziti or campanelle
6 tablespoons olive oil
cup fresh coarse or panko bread crumbs
cup finely grated pecorino cheese, plus more for serving
1 large shallot, finely chopped
1 medium head cauliflower (about 2 pounds), outer leaves and stem removed, sliced about -inch thick (it's O.K. if it crumbles)
1 cup heavy cream
1 tablespoon finely grated lemon zest, plus more for serving
cup finely chopped chives
Red-pepper flakes (optional)
Step 1
Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water.
Step 2
Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they're evenly toasted and golden brown, 4 to 6 minutes. Add cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside.
Step 3
Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.
Step 4
Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready.
Step 5
Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining cup pecorino and cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it's thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes.
Step 6
Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red-pepper flakes (if using) and more cheese if you like.
