Ricotta Cavatelli With Bacon And Zucchini
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 pound speck or lean slab bacon, sliced 1/4 inch thick and cut into 1-inch strips
- 2 medium zucchini, cut into 1 1/2-by- 1/4-inch matchsticks
- Salt and freshly ground pepper
- 2 pounds fresh or frozen ricotta cavatelli or gnocchi
- 1 large tomato, cut into 1/2-inch dice
- 1/2 cup shredded basil
- 1/3 cup freshly grated Parmesan cheese, plus more for serving
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