Creamy Zucchini, Tomato & Ricotta Pasta – a delicious recipe with italian sausage, basil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a large pot of water to boil, and cook pasta according to package directions. Reserve 1 cup of cooking liquid.
2
In a skillet brown Italian sausage until cooked through.
3
In a large skillet, over medium-high heat, heat the olive oil. Add the zucchini, and saute for a couple minutes. Add garlic, and season with salt, pepper, and red pepper flakes. Saute for 2 more minutes, until zucchini is almost cooked. Add tomatoes, and stir until warmed.
4
In a large bowl combine cooked pasta, zucchini mixture, sausage, and ricotta cheese. Stir until well combined. Add reserved cooking liquid if it needs to be thinned out. Stir in basil.
5
Serve immediately.
2
kcal
Calories
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 12 ounces bulk italian sausage, 2 tablespoons basil leaves.
Yes, Creamy Zucchini, Tomato & Ricotta Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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