Zucchini Ricotta Pasta
This zucchini ricotta pasta is a quick dinner made in just 20 minutes that's bursting with fresh flavor. With just a few simple ingredients, it's a restaurant-quality dish great for a crowd or easy enough for a weeknight meal.
Ingredients
- 8 oz short pasta such as rigatoni, penne
- 2 medium zucchini
- 1 tablespoon olive oil
- 1 shallot finely chopped
- 1 cup ricotta cheese
- 2 oz grated parmesan cheese
- ½ teaspoon coarse kosher salt
- Fresh basil
Instructions
- Cook the pasta al dante according to package instructions.
- Slice the zucchini into thin rounds or half rounds.
- In a large (12-inch) skillet, heat olive oil over medium heat.
- Once the oil is hot, add shallots and cook for a minute.
- Add zucchini and salt. Stir-fry for about 5 minutes, or until zucchini is just tender. Be careful not to overcook the zucchini, or they’ll be mushy.
- Drain the pasta, reserving ½ cup of pasta cooking water.
- Combine pasta and zucchini and toss to combine.
- Stir in the ricotta and parmesan cheese. Garnish with fresh basil leaves and enjoy!
Notes
Note 1: The short pasta is ideal for this recipe.
Storing Tips:
- Store any leftovers in an airtight container in the fridge for up to 2 days.
- Be very careful when reheating as it's easy to overcook the pasta. You can reheat over medium-low heat with a splash of water in a skillet or gently in the microwave.
- Store any leftovers in an airtight container in the fridge for up to 2 days.
- Be very careful when reheating as it's easy to overcook the pasta. You can reheat over medium-low heat with a splash of water in a skillet or gently in the microwave.
Nutrition
Calories: 741kcalCarbohydrates: 97gProtein: 31gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 63mgSodium: 710mgPotassium: 937mgFiber: 6gSugar: 9gVitamin A: 944IUVitamin C: 36mgCalcium: 317mgIron: 3mg
* Disclaimer: All nutrition information are estimates only.
