Description
Creamy ricotta zucchini pasta brings Mediterranean flavors to your dinner table. Fresh ingredients and simple techniques create a light, satisfying meal that delights home cooks with its elegant simplicity.
Ingredients
Scale
- 8 oz (226 g) pasta (gluten-free if desired)
- 1 cup (227 g) ricotta cheese
- 2 medium zucchini, sliced or shredded
- ¼ cup (25 g) Parmigiano Reggiano, grated
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 2 teaspoons lemon zest
- 2 tablespoons fresh basil, torn
- 1 pinch red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Pasta Preparation: Boil pasta in salted water until perfectly al dente, setting aside a cup of starchy cooking liquid before draining.
- Zucchini Sautéing: In a spacious skillet, heat olive oil and transform zucchini into delicate half-moons, cooking until golden and tender with a slight caramelization.
- Aromatic Enhancement: Infuse the skillet with minced garlic and a sprinkle of red pepper flakes, releasing their intense flavors without burning.
- Creamy Ricotta Blend: Whisk ricotta, Parmesan, lemon zest, salt, and black pepper in a mixing bowl until smooth and thoroughly combined.
- Pasta Integration: Transfer cooked pasta into the zucchini skillet, gently folding the ricotta mixture and gradually introducing reserved pasta water to craft a luxurious, velvety sauce that elegantly embraces each pasta strand.
- Finishing Touch: Scatter torn basil leaves across the dish and serve piping hot, optionally crowning with an additional dusting of Parmesan for heightened indulgence.
Notes
- Pasta Water Magic: Reserve starchy cooking water to create a silky, creamy sauce that helps ingredients bind smoothly.
- Zucchini Sauté Tip: Slice zucchini uniformly and cook briefly to maintain crisp texture and prevent mushiness.
- Garlic Fragrance Alert: Sauté garlic quickly to release aroma without burning, which can create bitter undertones.
- Cheese Mixing Technique: Whisk ricotta and Parmesan thoroughly to ensure a smooth, lump-free base for the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 310
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg