Zucchini Recipe Pasta And Ricotta

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Pasta and ricotta is a great combination, creamy and light at the same time. Add some zucchini and you have a complete meal on a pasta plate.

Cooking with ricotta

Ricotta is a cheese made by re-cooking (ri-cotta in Italian) the serum, called whey, is leftover after the milk has been curdled to make cheese. Therefore it is a cheese with a low-fat content. Usually made from cows milk, it can also be made from sheep or goats milk. Cow milk ricotta is better for making desserts as it has a milder flavour. In Sicily and in the South of Italy, it is often used in cooking, in particular, to make desserts in substitution of butter or cream. Delicious ricotta deserts are Cannoli Siciliani, Sfogliatella Napoletana, and the traditional Easter Pie Pastiera Napoletana. In savoury dishes, ricotta is used in quiche, pizza and lasagna.

Ricotta and zucchini

For this pasta I combine the ricotta with zucchini, specifically zucchini Trombetta which I am growing in my garden. Zucchini Trombetta are long and curved zucchini shaped like a trumpet and they are typical of the Italian Ligurian region.

They are crunchy and have a distinctive flavour and if you want to know more about it you can read my article: The Amazing Zucchini Trombetta Albenga In the article, you will find additional zucchini recipes and you can make them with any regular zucchini.

If I cannot find zucchini Trombetta, I always buy small zucchini as they have fewer seeds and they are not too watery.

If you want to know more about unusual Italian vegetables, you can find the video of my morning trip to Ventimiglia market here below:

Other vegetables you can use with ricotta

In this pasta and Ricotta recipe you can substitute zucchini with many other vegetables. Ricotta combines well with many: spinach, tomatoes, artichokes, onion…

What also works well is a Soffritto (Italian) or Mirepoix (French) with onion, celery and carrot made stir-fried in butter. Sofritto or Mirepoix is the base for many Italian and French recipes and since I use it very often I always keep a bag of chopped onion, carrot and celery in my freezer.

So if I don’t have any other vegetables at home I can always grab a bag of Sofritto add some ricotta, boil some pasta and a meal is ready in a flash. If I have some, I will also add bacon to complete. If you want to know more about what I keep in my freezer, you can read the article:  Once a Month Freezer Meal Prep

How to make the zucchini and ricotta sauce

The ingredients to make the ricotta sauce are the following:

• 4 zucchini
• 1 garlic clove
• 9 oz – 250 g of ricotta
• 2 tbsp butter (I usually use butter when I use ricotta but you can use olive oil instead)
• 2 tbsp olive oil

First I cook the zucchini:

1. Cut the zucchini into round slices
2. Slice the garlic and stir-fry with butter and olive oil
3. Add the zucchini
4. Stir-fry until golden

In the meantime make the pasta

1. Bring to boil a pot of water with a tbsp of salt
2. Once it is boiling put in the pasta and cook for 1 minute less than what is written in the package
3. Once it is done drain the pasta but remember to keep 2 tbsp of the cooking water

In this recipe, I used Rotelle pasta De Cecco as the shape is the same size as the trombette zucchini, but you can use any other type of pasta that will trap the ricotta within. For example Tortiglioni, Zita, Rigatoni, Paccheri, Gnocchi o Fusilli.

6. Mix the zucchini with the ricotta
7. Add 2 tbsp of water from the boiling pasta to soften the ricotta
8. When the pasta is ready, drain it and add it to the zucchini
9. Season with some parmesan and pepper and serve immediately

Tips for making the best pasta and ricotta

• Buy good quality ricotta
• Use a pasta shape that will trap the ricotta in between
• Keep the pasta al dente
• Combine with some stir-fried vegetables
• Stir fry with butter as it combines better with the ricotta
• For added flavour stir fry some bacon with the vegetables
• Add 2 tbsp of pasta cooking water to make the ricotta creamier
• Add plenty of parmesan and black pepper
• Serve immediately

If you are making this Pasta and Ricotta Zucchini Recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

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5 from 3 votes

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

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Pasta

Cuisine: Italian

Keyword: fried pasta, ricotta, Zucchini

Servings: 5 people

Calories: 518kcal

Author: Laura Tobin

Ingredients

• 4 zucchini
• 9 oz ricotta
• 1 clove peeled garlic cloves
• 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

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Instructions

• Cut the zucchini into round slices
• Cut the garlic and stir-fry with butter and olive oil
• 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
• When the pasta is ready, drain it and add it to the zucchini. Season with some parmesan and serve immediately

Video

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Notes

Tips for making the best pasta and ricotta

• Buy a good quality ricotta
• Use a pasta shape that will trap the ricotta in between
• Keep the pasta al dente
• Combine with some stir-fried vegetables
• Stir fry with butter as it better combines with the ricotta
• For added flavour stir fry some bacon with the vegetables
• Add 2 tbsp of pasta cooking water to make the ricotta creamier
• Add plenty of parmesan and black pepper
• Serve immediately

Nutrition

Nutrition Facts

Zucchini Recipe Pasta And Ricotta

Amount Per Serving

Calories 518 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Cholesterol 38mg13%

Sodium 1961mg85%

Potassium 665mg19%

Carbohydrates 74g25%

Fiber 4g17%

Sugar 6g7%

Protein 19g38%

Vitamin A 685IU14%

Vitamin C 28.2mg34%

Calcium 150mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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