Cathi s Florentine Zucchini

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

⅔ cup white wine

½ pound ricotta cheese

¼ 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.