Summer Pasta With Zucchini, Ricotta and Basil

Name: Summer Pasta With Zucchini, Ricotta and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 1 small onion, finely diced; 2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing); Salt and pepper; 2 garlic cloves, minced, or 2 tablespoons chopped green garlic; 1 ounce basil, about 2 cups loose leaves; 1 pound ziti or other dry pasta; 8 ounces ricotta, about 1 cup (see recipe); Pinch of crushed red pepper; Zest of 1 lemon; 2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

Servings: persons

Extra-virgin olive oil
1 small onion, finely diced
2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
Salt and pepper
2 garlic cloves, minced, or 2 tablespoons chopped green garlic
1 ounce basil, about 2 cups loose leaves
1 pound ziti or other dry pasta
8 ounces ricotta, about 1 cup (see recipe)
Pinch of crushed red pepper
Zest of 1 lemon
2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

1
Put a pot of water on to boil.
2
In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes.
3
Reduce heat as necessary to keep onions from browning.
4
Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes.
5
Turn off heat.
6
Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor).
7
Stir in 3 tablespoons olive oil.
8
Salt the pasta water well and put in the pasta, stirring.
9
Boil per package instructions but make sure to keep pasta quite al dente.
10
Drain pasta, reserving 1 cup of cooking water.
11
Add cooked pasta to zucchini in skillet and turn heat to medium-high.
12
Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute.
13
Check seasoning and adjust.
14
Cook for 1 minute more.
15
Mixture should look creamy.
16
Add a little more pasta water if necessary.
17
Add the basil paste and half the grated cheese and quickly stir to incorporate.
18
Spoon pasta into warm soup plates and sprinkle with additional cheese.
19
Serve immediately.

701

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Extra-virgin olive oil, 1 small onion, finely diced, 2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing), Salt and pepper, and more.

Yes, Summer Pasta With Zucchini, Ricotta and Basil 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.

That's it — enjoy your meal!