Description

Zucchini Pasta is a delightful dish that brings together fresh zucchini, creamy ricotta, and al dente pasta. Perfect for a quick, healthy meal, this recipe is both easy and mouthwatering—sure to please anyone in search of flavorful homemade options.

Ingredients

Scale

1 lb pasta
kosher salt, for salting the water
3/4 cup reserved pasta water
2 tablespoons olive oil
4 medium zucchinis, chopped (about 5 cups)
1 shallot, minced
kosher salt and black pepper, to taste
3 cloves garlic, minced
1/2 cup ricotta cheese, or cottage cheese
2 tablespoons of the reserved pasta water
1/2 cup freshly grated parmesan cheese
1/4 cup chopped basil
1 tablespoon fresh lemon juice
crushed red pepper flakes, optional

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Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente, reserving ¾ cup of pasta water before draining.
In a skillet, heat olive oil over medium heat, then add chopped zucchini and minced shallot. Season with salt and pepper and cook until zucchini is soft, about 10-12 minutes. Stir in minced garlic and cook for another minute.
Blend the zucchini mixture with ricotta or cottage cheese and 2 tablespoons of reserved pasta water until smooth and creamy.
Combine the drained pasta with the zucchini sauce in the pot, mixing well. Add reserved pasta water gradually until the sauce reaches the desired consistency.
Stir in parmesan cheese, basil, lemon juice, and crushed red pepper flakes if desired. Adjust seasoning with salt and pepper.
Serve immediately, topped with extra parmesan and fresh basil if preferred.

Notes

Use fresh, in-season zucchinis for the best flavor.
If you want a lighter version, substitute ricotta with cottage cheese.
Add more garlic or red pepper flakes for an extra kick.

Nutrition

Serving Size: 1 cup
Calories: 340
Sugar: 2g
Sodium: 450mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 12g
Cholesterol: 15mg