Zucchini Pasta

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Recipe from Two Peas and Their Pod

Creamy zucchini pasta is an easy 30-minute dinner featuring a silky zucchini and ricotta sauce tossed with Parmesan, fresh basil, and lemon. It's a delicious way to use summer zucchini and a meal the whole family will love.

Prep Time10

Cook Time15

Total Time25

Course: Pasta

Cuisine: Italian

Keyword: parmesan cheese, pasta, ricotta cheese, zucchini

Servings:

Calories: 385kcal

Ingredients

For the pasta:

1 lb pasta
Kosher salt, for salting the water
3/4 cup reserved pasta water

For the zucchini sauce:

2 tablespoons olive oil
4 medium zucchinis, chopped (about 5 cups)
1 shallot, minced
Kosher salt and black pepper, to taste
3 cloves garlic, minced
1/2 cup ricotta cheese, or cottage cheese
2 tablespoons of the reserved pasta water

For finishing the pasta:

1/2 cup freshly grated Parmesan cheese
1/4 cup chopped basil
1 tablespoon fresh lemon juice
Crushed red pepper flakes, optional

Instructions

Cook the Pasta. Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve 3/4 cup of the pasta cooking water. Drain the pasta and set aside.
Cook the Zucchini. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the zucchini and shallot. Season with salt and black pepper and cook, stirring occasionally, for 10 to 12 minutes, or until the zucchini is very soft and slightly caramelized. Stir in the garlic and cook for 1 minute.
Make the Zucchini Sauce. Transfer the zucchini mixture to a blender or food processor. Add the ricotta (or cottage cheese) and 2 tablespoons of the reserved pasta water to help it blend. Blend until smooth and creamy.
Combine the Pasta. Add the pasta back to the pot and pour the zucchini sauce over the pasta. Toss until well coated. Add 1/4 cup of the reserved pasta water to loosen the sauce and help it coat the pasta. Add more of the reserved pasta water, a tablespoon or two at a time, until the sauce reaches your desired consistency. You might not need it all.
Finish the Pasta. Stir in the Parmesan cheese, basil, lemon juice, and crushed red pepper flakes, if using. Season with additional salt and black pepper, to taste.
Serve. Serve immediately with extra Parmesan cheese and fresh basil, if desired.

Notes

Reserve the pasta water before draining the pasta.
Cook the zucchini until it's very soft for the smoothest, most flavorful sauce.
Blend the sauce while it's warm for the creamiest texture.
Add the reserved pasta water a little at a time until the sauce perfectly coats the pasta.
Freshly grated Parmesan melts much better than pre-shredded cheese.
Serve immediately for the best flavor and texture.

Nutrition