Creamy Zucchini Ricotta Pasta Delight
Silky ricotta coats tender zucchini and al dente pasta for a bright, comforting weeknight meal. Fresh basil and lemon wake up every bite.
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Servings:
Ingredients
Main Ingredients
- 12 oz dried short pasta (penne, rigatoni, or fusilli) use your favorite shape
- 1.5 lb zucchini, thinly sliced about 3 medium
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 0.25 cup minced shallot
- 1 tbsp minced garlic
- 0.25 tsp red pepper flakes adjust to taste
- 1.25 tsp kosher salt divided, plus more for pasta water
- 0.5 tsp freshly ground black pepper
- 1 cup whole-milk ricotta cheese
- 0.5 cup finely grated Parmesan cheese plus extra for serving
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 0.75 cup reserved pasta cooking water you may not need it all
- 0.25 cup chopped fresh basil loosely packed
Instructions
Preparation Steps
- Boil pasta in salted water until al dente. Reserve 3/4 cup cooking water, then drain.
- Warm olive oil and butter in a large skillet over medium-high heat.
- Sauté zucchini until golden and tender, 6–8 minutes, stirring occasionally. Season with some salt and pepper.
- Stir in shallot and garlic. Cook 1 minute until fragrant, then add red pepper flakes.
- Pour in 1/2 cup pasta water and simmer 2 minutes. Lightly mash some zucchini to thicken the sauce.
- Lower heat. Add pasta and ricotta; toss until creamy. Mix in Parmesan, lemon zest, and juice. Splash more water as needed to coat.
- Fold in basil. Taste and adjust salt and pepper. Serve hot with extra Parmesan.
Notes
Try adding a handful of peas or crisp pancetta for a twist. Swap basil with fresh mint for a brighter finish. Leftovers keep 3 days in the fridge; rewarm gently with a splash of water to loosen the sauce.
This recipe is an original creation inspired by classic Creamy Zucchini Ricotta Pasta Delight flavors. All ingredient ratios and instructions are independently developed.