Pasta with ricotta and zucchini is a delicious, easy, and quick-to-make dish.
Simple ingredients and lots of flavor for a perfect meal for the whole family, for lunch or dinner, that is quick to prepare and very, very tasty.
Read how to make pasta with ricotta and zucchini with the easy and quick recipe you will find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove, Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 12 oz pasta
- 5 cups zucchini
- 1 cup ricotta
- 1/2 cup Parmesan (grated)
- 1 lemon (organic)
- mint (fresh)
- oil (for frying)
- extra virgin olive oil
- salt
Preparation of Pasta with Ricotta and Zucchini
Wash the zucchini, trim them, and slice them thinly.
Fry them in hot oil a few at a time until golden brown and set aside, letting them drain excess oil on kitchen or frying paper.Bring water to a boil in a pot to cook the pasta, and in the meantime, blend the ricotta well with grated lemon zest, the juice of half a lemon, Parmesan, a drizzle of extra virgin olive oil, and a pinch of salt until you obtain a smooth cream.
Drain the pasta when al dente, keeping some of the cooking water aside, and mix it with the prepared cream thoroughly, adding a bit of the cooking water to make it creamier.
Distribute it on serving plates, sprinkle with the previously prepared zucchini, a few fresh mint leaves, and serve your pasta with ricotta and zucchini.
Notes
Also visit the collection 5 Irresistible First Courses with Zucchini with tasty and easy-to-make ideas: you can find it directly by clicking HERE.
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