1⁄2 cup olive oil
4 garlic cloves, pressed
Approx 9 oz/14 radishes, sliced thinly
2 lbs zucchini, sliced thinly
2 teaspoon balsamic vinegar
2 teaspoon sugar
1 teaspoon pepper
2 tsp salt
1 lb rigatoni pasta
3/4 cup ricotta
1 cup basil leaves, torn into pieces
parmesan or Parmigiano Reggiano
Heat oil in a large skillet over medium heat
Add the radishes and zucchini and toss until coated thoroughly with olive oil
Cook for 5 minutes, stirring occasionally.
Add balsamic vinegar and sugar to the pan.
Add garlic, salt and pepper, and toss.
Cook 20 minutes, stirring frequently.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
Reserve 1 cup pasta cooking liquid before straining, and add liquid to skillet.
Return to low and cook for 2 minutes.
Pour sauce into pot with drained pasta and mix well.
When ready to serve, top each serving with basil leaves and sprinkle with parmesan or Parmigiano Reggiano