Zucchini recipe pasta and ricotta

Zucchini Recipe Pasta And Ricotta

If you cannot find zucchini Trombetta, you can use regular zucchini. Buy small zucchini as they have fewer seeds and they are not too watery. #yourguardianchef #pasta #italianrecipe
Course Pasta
Cuisine Italian
Keyword fried pasta, ricotta, Zucchini
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 people
Calories 518kcal
Author Laura Tobin


  • 4 zucchini
  • 9 oz ricotta cheese
  • 1 clove garlic
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 lb pasta I am using the wheels
  • 1 tbsp salt for the pasta
  • 1 tsp salt for the zucchini
  • Parmesan
  • black pepper


  • Cut the zucchini into round slices
    Zucchini Albenga cut in slices
  • Cut the garlic and stir-fry with butter and olive oil
    stir fry garlic in butter
  • Add the zucchini
    add the zucchini
  • Stir-fry until golden
  • In the meantime boil the pasta
  • Mix the zucchini with the ricotta adding 2 tbsp of water from the pasta boiling to soften the ricotta
    mix ricotta and zucchini
  • When the pasta is ready, drain it and add it to the zucchini. Season with some parmesan and serve immediately
    Zucchini recipe pasta and ricotta



Calories: 518kcal | Carbohydrates: 74g | Protein: 19g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 1961mg | Potassium: 665mg | Fiber: 4g | Sugar: 6g | Vitamin A: 685IU | Vitamin C: 28.2mg | Calcium: 150mg | Iron: 2mg