When it’s peak zucchini season in the summer, this zucchini ricotta pasta is a recipe our kids always request for us to make. It’s so simple with just 6-ingredients, but every bite has all the vibrant flavors of the season. We were first inspired to make this recipe after learning about the authentic zucchini pasta recipe called pasta alla Nerano in Italy.
We began developing our version of the recipe and wanted to add our special touch to the ingredients. After a couple of tries, we added ricotta cheese to give it a lovely creamy bite and used short noodles for easier eating with the zucchini. Now, there are some key tips to learn in this recipe to make sure it’s full of flavor and not mushy. The key is not to overcook the zucchini, but don’t worry, we’ll guide you through step by step. Be sure to also try our chicken and tomato pasta, as well as our Instant Pot spaghetti and meatballs, if you’re a noodle lover.
Why you’ll love this recipe
- 6-ingredient pasta recipe with lots of flavor. Even with minimal ingredients, we made sure this zucchini pasta with ricotta is so delicious with every bite.
- Quick to cook and quick to cleanup. With just a pot and a skillet, this simple yet elegant dinner can be on the table in only 20 minutes.
- Customize the flavors with other ingredients. We also love adding lemon zest, pine nuts, and other herbs like parsley or chives to change up the recipe.
Tips for Busy Cooks
Don’t overcook the zucchini! This is the key tip to success with this pasta recipe. Zucchini cooks quickly, it only takes a couple of minutes. Once you see it’s just tender and a little golden brown, it’s done. If you overcook the zucchini, it will break down and become too soft.
Key Ingredient Notes
- Short pasta – We like to use rigatoni or penne. A short noodle works best since it is easiest to eat in one bite with the cooked zucchini for maximum flavor.
- Medium zucchini – Make sure your zucchini are equal in size so they cook at the same rate.
- Olive oil – The cooking fat for the recipe, buy a nice brand since you will really taste the flavor.
- Shallot – Similar in flavor to a yellow onion but with a hint more sweetness.
- Ricotta cheese – A soft, mild Italian cheese that’s creamy and pairs well with the fresh zucchini flavor.
- Grated parmesan cheese – The cheese we all love on pasta that also adds some saltiness to every bite.
- Coarse kosher salt – You’ll need some to season the recipe and then a generous spoonful to season the pasta water well.
- Fresh basil – For garnish, don’t skip on this ingredient it really takes the flavors of this zucchini ricotta pasta to a new level.
How to make zucchini ricotta pasta
Step 1: Cook the pasta al dente according to package instructions.
Step 2: Slice the zucchini into thin rounds or half rounds.
Step 3: In a large (12-inch) skillet, heat olive oil over medium heat. Once the oil is hot, add shallots and cook for a minute.
Step 4: 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.
Step 5: Drain the pasta, reserving ½ cup of pasta cooking water. Combine pasta and zucchini and toss to combine.
Step 6: Stir in the ricotta and parmesan cheese. Garnish with fresh basil leaves and enjoy!
Expert Tips:
- Boil your pasta until al dente. You want to check the package instructions based on the noodle shape you choose. By boiling to al dente you will prevent the pasta from becoming mushy in texture.
- Reserve some of your pasta cooking water. This starchy and salty water is pure liquid gold. You can drizzle just a little bit of the water into the pasta recipe when you are combining all of the ingredients together to help them bind and form a sauce.
- Salt your pasta water well. You want to add 1 to 2 tablespoons of kosher salt to every gallon of water. This will season the pasta as it boils making your dish taste even better.
- Add the cheeses last. Be sure to add both the ricotta and parmesan once everything is combined right before serving. This will keep the texture of the recipe creamy and the cheese won’t become runny or melt too quickly.
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.
We don’t recommend freezing or making this dish ahead of time. Luckily it’s quick to prepare!
FAQs
You want to make sure you don’t overcook the zucchini or the noodles. Cook the pasta to al dente and the zucchini for just a couple of minutes until it’s just tender and lightly golden brown.
This is called spaghetti alla Nerano. It’s classically made with spaghetti and has no ricotta cheese. The flavors are very similar to our pasta recipe.
Yes, it’s delicious with yellow squash, corn, and asparagus too!
You want to add the ricotta right before serving at the end of cooking the recipe. This will help the sauce to become creamy and delicious.
More Easy Pasta Recipes
Zucchini Ricotta Pasta
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!
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Notes
– 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
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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