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Zucchini Ricotta Pasta Recipe Discover a Creamy Delight!

Zucchini Ricotta Pasta Recipe

  • Author: Daniel
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

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

  1. Prepare the zucchini by spiralizing or slicing into thin strips.
  2. Cook the pasta in salted boiling water until al dente, reserving some pasta water.
  3. In a skillet, heat olive oil and sauté minced garlic until fragrant.
  4. Add zucchini noodles to the skillet and sauté for 2-3 minutes, then season.
  5. Combine cooked pasta and ricotta cheese with zucchini, adding reserved pasta water as needed for creaminess.
  6. 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