Zucchini Pasta
A vibrant and wholesome dish featuring tender zucchini, creamy ricotta cheese, and fresh basil, perfect for weeknight dinners or weekend brunch.
Ingredients
Pasta and Sauce Ingredients
- 2 medium zucchini Trimmed and sliced thin
- 12 ounces rigatoni Or any preferred pasta
- 2 tablespoons olive oil For sautéing
- 1 teaspoon kosher salt For seasoning
- 2 tablespoons butter Adds creaminess
- 1/2 cup heavy cream For a rich sauce
- 1/2 cup parmesan cheese Grated, adds savory flavor
- 1 medium lemon Juiced, for brightness
- 1 cup whole milk ricotta cheese For creamy texture
- 1/4 cup basil leaves Fresh, for garnish
- 1/2 teaspoon freshly cracked black pepper For seasoning
- 1/2 teaspoon flaky sea salt For finishing
Instructions
Preparation
- Bring a large pot of water to a boil and add a heaping pinch of salt.
- Trim the ends of each zucchini and cut them in half lengthwise. Slice them thinly using a mandolin or knife.
Cooking
- Drop the rigatoni into the boiling water, stir well, and cook for 1 minute less than the package instructions suggest.
- Meanwhile, heat a 12-inch stainless steel pan over medium heat and add the olive oil.
- Add the sliced zucchini to the hot pan and sauté for a few minutes until caramelized and tender, stirring often and seasoning with a pinch of salt.
- Stir in the butter until melted, then add the heavy cream. Reserve ½ cup of starchy pasta water from the pot and pour it into the pan; stir well and bring to a simmer.
- Allow the sauce to simmer for about a minute, or until it starts to thicken.
- Drain the rigatoni and immediately add it to the sauce, stirring continuously.
- Sprinkle in the parmesan cheese as you stir, then add the lemon juice, continuing to stir until the cheese melts and the sauce clings to the pasta.
Serving
- Move the pasta to a serving bowl, dollop the ricotta cheese on top, and finish with torn basil, freshly cracked black pepper, flaky sea salt, and more parmesan.
Notes
To ensure your zucchini pasta turns out perfect, use firm, young zucchini and avoid slicing them too far in advance to prevent sogginess. If you want to prep for multiple days, sauté the zucchini fresh each time to maintain crunch.