Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pasta with zucchini and ricotta. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Pasta with Zucchini and Ricotta is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Pasta with Zucchini and Ricotta is something that I have loved my entire life. They’re nice and they look fantastic.
A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Add cooked pasta to zucchini in skillet and turn heat to medium-high. This refreshing pasta dish has a touch of zest thanks to the lemon and mint. Subscribe to Hungry for more of the best culinary videos on the.
To begin with this particular recipe, we have to first prepare a few components. You can cook pasta with zucchini and ricotta using 12 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Pasta with Zucchini and Ricotta:
- Make ready 1 Onion
- Take 6 Tablespoons Olive Oil
- Get 3 Medium Zucchini
- Make ready Salt
- Get Ground Black Pepper
- Prepare 1 Pound Dry Pasta
- Take 2 Cups Fresh Basil Leaves
- Get 2 Large Cloves or Garlic
- Prepare Pinch Crushed Red Pepper
- Prepare 10 Ounces Ricotta
- Prepare Zest of 2 Lemons
- Prepare 1 Cup Parmesan Cheese, grated
Then I added the roasted zucchini and onions and topped it all. A creamy pasta dish made with fresh zucchini and creamy ricotta sauce. Our garden here in Michigan is flourishing this year, and the zucchini is just about ready to pick. Garden zucchini is one vegetable that you wait weeks for, but once they are ready, you have more than you can handle.
Instructions to make Pasta with Zucchini and Ricotta:
- Finely dice onion.
- Wash, dry and slice zucchini, first lengthwise, then in 1/4-inch slices.
- Mince garlic.
- Heat 3 tbsps of olive oil in a large pan. Add onions and cook at medium temperature for 5 minutes.
- Add zucchini and cook for 10 minutes. Then add crushed red pepper.
- Meanwhile heat up water. Add a couple of generous pinches of salt. When water boils, add pasta and cook according to instructions.
- In a mini food processor combine garlic, basil, a punch of salt and 3 Tbsps of olive oil until smooth.
- Add cooked pasta and 1 cup of pasta water to zucchini. Mix and cook for 1 minute.
- Add ricotta, crushed red pepper and lemon zest. Mix well. Turn off heat.
- Add basil paste and 1/2 cup of parmesan. Mix well.
- Serve on plate and sprinkle more parmesan.
Our garden here in Michigan is flourishing this year, and the zucchini is just about ready to pick. Garden zucchini is one vegetable that you wait weeks for, but once they are ready, you have more than you can handle. While pasta cooks, warm a serving bowl and put ricotta in it, along with about half the basil. When pasta is tender but not mushy, remove and drain it, reserving about a cup of its cooking Toss with pasta, zucchini, remaining basil and Parmesan, if you are using it, then taste and adjust seasoning. Fresh ricotta is the base for a silky and comforting cheese sauce, and zucchini brings texture, color and flavor that complement the pasta.
So that’s going to wrap it up for this special food pasta with zucchini and ricotta recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
