easy zucchini pasta – the details. Drain pasta, reserving 1 cup of cooking water. Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Reddit (Opens in new window), Fiori di zucca alla ligure (Ligurian-Style Zucchini Blossoms), Zucchine cacio e uova (Zucchini with Egg and Cheese), Pasta alla crema di peperoni (Pasta with Bell Pepper Cream Sauce), Stuffed Shells (Conchiglioni ripieni al forno), Spuma di ricotta alle pesche sciroppate (Whipped Ricotta with Peaches in Syrup), Frittelle di pasta cresciuta con zucchine (Zucchini Fritters), Frittata al basilico (Fresh Basil Frittata), Pasta con la mollica (Pasta with Breadcrumbs), Gratin di cavolini di Bruxelles e funghi (Brussels Sprouts and Mushroom Gratin), “Pasta con zucchine e ricotta (Pasta with Zucchini and Ricotta)”, https://memoriediangelina.com/2019/06/22/pasta-con-zucchine-e-ricotta-pasta-with-zucchini-and-ricotta/, 400g (14 oz) short pasta of your choice (see Notes), 4 medium zucchini, cut into thin slices or little cubes. A few fresh basil leaves, torn into small pieces. Season with salt and pepper to taste. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon … There’s a wide world of options designed to elevate any dish, but here are the top five essentials that all home chefs need in their kitchens to cook like a pro. . Once hot, add the zucchini. thanksgiving prep is underway! Stir in the butter and let melt. And for this dishto be at its best, look for best quality ricotta. Add 1/2 cup cooking water, ricotta cheese, chili flakes, and lemon zest… And you can experiment with ingredients, too. A mix of flavors that will take you all the way to Italy. You can use whatever pasta shape you like or have on hand. , I like the sounds of this: in my experience straight pasta con la ricotta can be so stodgy… I think the pairing with courgette is “azzeccato”: here in London, courgette are often hit and miss: they can be bitter, even if now, in summer, things should be ok. All rights reserved. Garden zucchini is one vegetable that you wait weeks for, but once they are ready, you have more than you can handle. Mix the ricotta and the grated Parmesan cheese, together with the basil leaves if using. Looking to amp up your beef stew but unsure where to start? See more: Add cooked pasta to zucchini in skillet and turn heat to medium-high. This creamy summer pasta sauce can be prepared in the time that it takes to cook the pasta. Both include just a few minimal ingredients that allow the tomatoes and corn shine. You can never go wrong with a little pancetta, am I right? A creamy pasta dish made with fresh zucchini and creamy ricotta sauce. Glad you like it! If you ask me, this is one of those dishes that epitomize everyday Italian home cooking at its best: easy going, unpretentious but really, really good. (Photo to follow). Thanks! . Ah yes, this is a perfect recipe to me. I like to use a mandolin to thinly shave the zucchini lengthwise, but go ahead and just thinly slice it with a knife if you don’t have one. We had pasta, Ricotta and zucchini as a side dish with pork chops yesterday; too late for shallots here. Love it! Toss with pasta, zucchini, remaining basil and Parmesan, if you are using it, then taste and adjust seasoning. I love the large rigatoni noodles with the dollops of ricotta cheese, but a longer pasta like linguine would be great as well. Remove from heat. You’re totally right about homegrown zucchini, Frank! Sorry, your blog cannot share posts by email. Using a slotted spoon, transfer the zucchini to a work surface and slice crosswise about 1/3 inch thick. Bring a large pot of salted water to a boil. Be the first to know about brand-new shows, the freshest recipes and exciting contests. We’re about to hit crazy zucchini season soon, and this would be a fun way to use up some extra zukes. See what shows are casting today. Add the sliced zucchini, season with salt and pepper and cook, stirring often, until very tender but not falling apart, abut 12 minutes. Cook pasta in boiling, salted water until firm to the bite, about 7 to 9 minutes. Dollop the ricotta cheese over top. Add 1/2 cup cooking water, ricotta cheese, chili flakes, and lemon zest. While the pasta is cooking, you’ll quickly saute the zucchini. Love your idea with basil and Parmesan ! A great go to dish for any occasion. This site uses Akismet to reduce spam. Needless to say, I’m addicted!! Zucchini are in season now in Italy, therefore it is one of my favorite summer recipes. You can adjust measurements, and mix and match all sorts of optional ingredients to suit your taste and mood. This site uses Akismet to reduce spam. 2. Serve pasta topped with ricotta. Next year, though! One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food. Turn off the heat when the zucchini are done. I will add some lemon zest, I think and i will first salt the courgettes: somehow, in my opinion, this intensifies their flavour Sharing this easy zucchini pasta today with lots of fresh summer zucchini, lemon, parmesan, a little butter + splash of cream, and topping it with creamy ricotta cheese & fresh basil. You'll never miss another recipe! Meanwhile, trim the ends off each zucchini and cut them in half lengthwise. Once it’s got a bit of caramelized color, you’ll build the rest of the sauce right in the pan – a little butter, some heavy cream, and starchy pasta water create the base. This bright and bold sheet pan wonder from Ree Drummond is everything you need in a well-balanced dish. Sounds like a nice touch. Required fields are marked *. Total Carbohydrate Drain the rigatoni and immediately add it to the sauce. Penne would be an excellent choice, but so would rigatoni, calamarate or paccheri if you like big, bold pasta shapes. And supermarket zucchini does need generous seasoning to bring out its flavor. Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use … Use as much of this liquid as necessary, a bit at a time, to thin ricotta until it reaches a saucy consistency. When pasta is tender but not mushy, remove and drain it, reserving about a cup of its cooking liquid. I love the large rigatoni noodles with the dollops of ricotta cheese, but a longer pasta like linguine would be great as well. Place the garlic, basil, and Pecorino cheese in a food processor or blender and pulse until blended. This may be an everyday dish but, then, most of our days surely fit into that category ! Toss with pasta, zucchini, remaining basil and Parmesan, if you are using it, then taste and adjust seasoning. Hi! Bring a large pot of water to a boil and salt it. I plan to get some fresh goat ricotta at the farmers market tomorrow morning, and since zucchini are also in season now, this is perfect timing, Frank! YUM! Share a photo and tag us — we can't wait to see what you've made! garnishes: freshly cracked black pepper + flaky sea salt + more parmesan. Return the pasta to the pot with the zucchini and onion mixture and turn heat to medium. Thanks for the great recipe, Frank! Cook the pasta according to package directions, then drain, reserving 1 cup of pasta water. Pescatarian might like another variation, where small shrimp are sautéed with the zucchini, or one with canned tuna added along with the pasta right before serving. Add the basil pesto, half the grated Pecorino cheese, and stir to mix. Stir continuously as you sprinkle in the parmesan cheese.