Zucchini and Ricotta Cream Pasta, a simple and genuine recipe, perfect for a quick lunch but great on any occasion. It is prepared in a few minutes with a few ingredients: Roman zucchini, goat ricotta, and a touch of pecorino romano to give more flavor and creaminess to the dish.
The Roman zucchini, with its ribbed shape and mottled light green color, is a typical variety of Lazio and is perfect in the kitchen for its delicate taste and tender consistency. Compared to other varieties, it releases less water during cooking and has a sweeter flavor, ideal for blending into a smooth and fragrant zucchini cream. It is a seasonal vegetable in spring and summer, perfect for bringing light but flavorful dishes to the table.
This is one of those lunch-saving recipes to always keep at hand: ideal when you have little time but don’t want to give up a homemade dish full of flavor. In a few steps and with a short cooking time, you will get a creamy pasta even without cream, perfect also to serve at dinner.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, leave a comment or use the contact form at the end of the page.
Here are other recipes you might like:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 497.38 (Kcal)
- Carbohydrates 49.72 (g) of which sugars 4.49 (g)
- Proteins 17.22 (g)
- Fat 26.49 (g) of which saturated 2.42 (g)of which unsaturated 0.01 (g)
- Fibers 3.09 (g)
- Sodium 530.84 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini and Ricotta Cream Pasta
- 9 oz dry egg pasta
- 1 1/4 cups goat ricotta
- 3 1/4 cups Roman zucchini
- 1 oz pecorino romano
- 3 tbsps extra virgin olive oil
- 1 clove garlic
- to taste salt
- to taste black pepper
Tools
- Cutting Board
- Immersion Blender
- Pot
- Colander
- Pan
- Bowl
Recipe for Zucchini and Ricotta Cream Pasta
Start preparing the zucchini and ricotta cream pasta by washing and cutting the Roman zucchini.
Heat a tablespoon of extra virgin olive oil in a pan with a clove of garlic.
Once the garlic has sautéed for a couple of minutes, remove it from the pan and add the zucchini: cook them for about ten minutes, stirring occasionally.
Put the goat ricotta, grated pecorino romano, salt, black pepper, and two tablespoons of extra virgin olive oil in the blender cup.
Add the zucchini, keeping a couple of tablespoons aside.
Blend everything until you get a soft cream.
Cook the pasta in boiling salted water and drain it al dente.
Add the zucchini and ricotta cream and a ladle of cooking water.
Mix well until the pasta is evenly coated.
Transfer the pasta to the plates and add the reserved zucchini and a bit of black pepper.
Immediately bring the zucchini and ricotta cream pasta to the table.
Zucchini and Ricotta Cream Pasta
Consult this section to clarify your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
I also made Zucchini Lasagna with Bechamel and Mozzarella with the zucchini.
FAQ (Questions and Answers)
Can I use other types of zucchini for this recipe?
Yes, you can substitute Roman zucchini with common zucchini or trombetta zucchini. Keep in mind that some varieties release more water during cooking, so you may need to adjust the times or dry the cream a bit.
Is this recipe suitable for a quick lunch?
Absolutely yes! The zucchini and ricotta cream pasta is prepared in less than 20 minutes and is perfect for those who have little time but want a tasty and healthy meal.
How to store leftover zucchini cream?
You can store the cream in an airtight container in the refrigerator for 2-3 days. Reheat it gently before using to avoid separation.
Also try the Zucchini and Basil Cream.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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