Description
A delightful dish that combines the freshness of zucchini with the creaminess of ricotta cheese, perfect for a quick weeknight dinner or a special gathering.
Ingredients
Scale
- 2 medium zucchinis (about 500 grams)
- 250 grams ricotta cheese
- 200 grams pasta (such as spaghetti or fettuccine)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt – to taste
- Freshly cracked black pepper – to taste
- Fresh basil leaves – for garnish
- Grated Parmesan cheese – for serving (optional)
Instructions
- Prepare the zucchini by spiralizing or slicing into thin strips.
- Cook the pasta in salted boiling water until al dente, reserving some pasta water.
- In a skillet, heat olive oil and sauté minced garlic until fragrant.
- Add zucchini noodles to the skillet and sauté for 2-3 minutes, then season.
- Combine cooked pasta and ricotta cheese with zucchini, adding reserved pasta water as needed for creaminess.
- Serve garnished with fresh basil and optional Parmesan cheese.
Notes
- Choose firm, vibrant zucchinis for the best flavor.
- Consider adding cherry tomatoes or spinach for extra nutrients.
- For a vegan option, substitute ricotta with a plant-based alternative.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Zucchini, Ricotta, Pasta, Quick Dinner, Italian Cuisine