Zucchini and Ricotta Pasta

Name: Zucchini and Ricotta Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Fusilli pasta 11.25 oz; Cow's milk ricotta cheese 1 cup; Zucchini 4 cups; Shallot 1; Basil 6 leaves; Grana Padano PDO cheese grated 1.8 oz; Lemon peel to taste; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste

it es br fr de

Vegetarian

Difficulty: Very easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Very low

PRESENTATION

You know, this classic dish from Campania, pasta with zucchini and ricotta, is just the best of both worlds. I mean, it's creamy but still light. Really good stuff. It's a staple in Southern Italy, especially in those cozy family kitchens where they make veggies taste just amazing. And look, the zucchini? It’s the star here. It’s cooked until it’s tender and kinda sweet, mixing perfectly with smooth ricotta cheese. You get this sauce that’s super easy and a bit special, for sure. And the basil? It adds this bright, fresh touch, which is great—making it truly a zucchini pasta recipe.

It's like, that Italian magic happens with just a few ingredients. They come together to create something you'd love any day of the week. Some folks say it's a simpler cousin to Spaghetti alla Nerano, but zucchini ricotta pasta? You can tweak it however you like. Seriously, some add more basil or a little lemon zest for that tangy kick. Others keep it really really simple with just moist ricotta, zucchini and maybe a sprinkle of pepper. And here's the deal: It's one of those easy pasta dishes that works for lunch, a quick dinner, or even when friends swing by because it’s good warm or at room temperature. So here's the thing, it's all about fresh ingredients, and it's a hit for vegetarian pasta recipes lovers.

In Campania, with all that fresh produce, you see it a lot, especially in summer. Every bite gives you a really good mix of delicate cheese, golden zucchini, and a hint of basil—ensuring you get a taste of everything. This is what makes it stand out in the world of summer pasta recipes—pretty simple, flexible, and so tasty. Can't go wrong.

How to prepare Zucchini and Ricotta Pasta

To prepare zucchini and ricotta pasta, first put the water on the stove and bring it to a boil. Meanwhile, finely chop the shallot 1. Cut the zucchini first into slices 2 and then into 1/2 inch cubes 3.

In a large pan, pour a drizzle of olive oil, add the shallot 4 and sauté over medium heat. Then add a ladle of water to prevent it from burning 5. Then add the zucchini 6.

Season with salt 7 and pepper 8 and cook over medium heat for 4-5 minutes 9.

Drop the pasta into the boiling water 10. Meanwhile, in a bowl, place the ricotta, a drizzle of olive oil, and adjust with salt and pepper 11. Also add the lemon zest 12.

Pour a ladle of pasta cooking water 13 and mix to obtain a cream 14. Finally, add some basil leaves torn by hand 15.

Drain the pasta one minute before the time indicated on the package and pour it into the pan 16, also add the ricotta cream 17 and stir to combine the ingredients 18.

Add the grated Grana Padano cheese 19, a ladle of pasta cooking water 20, stir and plate. Finish with a few basil leaves, and your zucchini and ricotta pasta is ready to be served 21

Storage

It's best to consume zucchini and ricotta pasta immediately, but if there are leftovers, you can store it in the refrigerator in a closed container for up to 2 days.

Tip

For an even fresher flavor, you can replace the basil with fresh mint.

For a stronger taste, you can substitute cow's milk ricotta with sheep or goat ricotta. The recipe lends itself to many variations depending on the seasonality of the vegetables. Try replacing zucchini with other seasonal vegetables, like asparagus in spring or pumpkin in fall, to create new and tasty versions of the dish.

For the translation of some texts, artificial intelligence tools may have been used.

Zucchini and Ricotta Pasta

PRESENTATION

How to prepare Zucchini and Ricotta Pasta

Storage

Tip

RELATED RECIPES