30 minutes
A creamy and flavorful pasta dish featuring tender zucchini, ricotta, and a hint of lemon zest.
tablespoons
Small Onion, finely diced
each
Zucchini, sliced into 1/4-inch-thick pieces
0 lb
to taste
Black Pepper, freshly ground
to taste
Garlic Clove, minced
each
Basil, loose
cups
Ziti Pasta, dry
0 lb
Ricotta
cups
pinches
Lemon Zest, zest of one lemon
each
cups
1. Heat Olive Oil and Cook Onion
Start by putting a pot of water on to boil for the pasta. While you wait for the water to heat up, heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 5-8 minutes until the onions are softened but not browned, creating a flavorful base for your dish.
2. Cook Zucchini
Add the sliced zucchini to the skillet and season with a generous pinch of salt and some freshly ground pepper. Cook the zucchini for about 10 minutes until it becomes soft, stirring occasionally to ensure even cooking. Once the zucchini is tender, turn off the heat.
3. Make Basil Paste
While the zucchini is cooking, make a simple basil paste. In a mortar and pestle or mini food processor, pound or blend together the minced garlic, basil leaves, a pinch of salt, and 3 tablespoons of olive oil until you have a smooth paste.
4. Cook Pasta
When the pot of water is boiling, salt it generously and add the ziti or your chosen dry pasta. Cook the pasta until it is quite al dente, according to the package instructions. Before draining the pasta, reserve 1 cup of the cooking water.
5. Combine Pasta and Zucchini Mixture
Drain the pasta and add it to the skillet with the zucchini mixture. Pour in about 1/2 cup of the reserved pasta cooking water, the ricotta, a pinch of crushed red pepper, and the zest of one lemon. Stir everything together until the mixture looks creamy and well-combined. If it seems too dry, add a bit more of the reserved pasta water.
6. Adjust Seasoning and Add Cheese
Taste the dish and adjust the seasoning with more salt and pepper if needed. Cook the pasta mixture for an additional minute to let the flavors meld together. Finally, stir in the basil paste and half of the grated cheese, mixing well to incorporate.
7. Serve Pasta
Serve the pasta in soup plates, sprinkling the remaining grated cheese on top. Enjoy your Zesty Zucchini and Ricotta Pasta Toss immediately, savoring the creamy, flavorful combination of ingredients.
Incorporate artichokes, olives, sun-dried tomatoes, and feta.
Add a protein like chicken, shrimp, or tofu.
Use butternut squash and sage, topped with Parmesan.
Include grilled chicken, shrimp, or white beans.
Use different types of pesto instead of lemon and herbs.
Use fresh, in-season zucchini and high-quality, fresh ricotta cheese for the best flavor and texture.
Use high heat for quick caramelization and avoid overcrowding the pan.
Add fresh herbs like basil, parsley, or mint and lemon zest for a burst of flavor, avoiding the bitter white pith.
Choose shapes like rigatoni, fusilli, or farfalle to hold onto the ricotta and zucchini well. Cook pasta al dente.
Keep some pasta water to adjust the sauce consistency and help it adhere to the pasta.
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