1 pound seashell pasta
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
4 zucchini, cut into 1/2-inch slices
salt and pepper to taste
2/3 cup white wine
1/2 pound ricotta cheese
1/4 teaspoon ground cinnamon
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat oil in a medium skillet over medium heat. Saute onion and garlic until onions begin to soften. Stir in zucchini and season with salt and pepper.
Increase the heat to medium-high and add the wine. Allow it to reduce by half, stirring frequently. Reduce heat to medium-low and stir in ricotta and cinnamon. Heat through and season with salt and pepper. Add drained pasta to skillet and toss. Serve immediately.