Description
This Easy Zucchini Pasta with Ricotta & Basil is a light and flavorful summer dish featuring quickly sautéed zucchini, tender rigatoni pasta, and a creamy, cheesy sauce enhanced by fresh lemon juice and aromatic basil. A perfect balance of textures and tastes, topped with dollops of ricotta and freshly grated Parmesan for a delightful meal that’s simple yet elegant.
Ingredients
Scale
Pasta and Vegetables
- 2 medium zucchini
- ½ lb rigatoni
Sauce and Seasonings
- 1 tbsp olive oil
- kosher salt, to taste
- 2 tbsp butter
- 2 tbsp heavy cream
- ¼ cup grated Parmesan cheese
- 1 lemon, juiced
- ½ cup whole milk ricotta cheese
- 8 large basil leaves, torn
- Freshly cracked black pepper, for garnish
- Flaky sea salt, for garnish
- Additional Parmesan cheese, for garnish
Instructions
- Prepare the Ingredients: Bring a large pot of water to a boil and add a heaping pinch of kosher salt. Trim the ends off each zucchini and cut them in half lengthwise. Use a mandolin or a sharp knife to thinly slice the zucchini.
- Cook the Pasta: Add the rigatoni to the boiling salted water, stir to prevent sticking, and cook for 1 minute less than the package instructions to achieve an al dente texture.
- Sauté the Zucchini: Heat a 12-inch stainless steel pan over medium heat and add olive oil. Once hot, add the zucchini slices and sauté, stirring often, until they become caramelized and tender, about 3-5 minutes. Season with a pinch of kosher salt.
- Make the Sauce: Stir in the butter and allow it to melt. Add the heavy cream and stir well. Reserve ½ cup of starchy pasta water from the pot and add it to the pan. Bring the mixture to a simmer and cook for about one minute until the sauce begins to thicken.
- Combine Pasta and Sauce: Drain the rigatoni and add it immediately to the pan with the sauce. Continuously stir as you sprinkle in the Parmesan cheese. Add the lemon juice and keep stirring until the Parmesan melts and the sauce coats the pasta evenly.
- Serve: Transfer the pasta to a serving bowl. Top with dollops of whole milk ricotta cheese and garnish with torn basil leaves, freshly cracked black pepper, flaky sea salt, and extra Parmesan cheese.
Notes
- This is an easy summer pasta dish that highlights quickly sautéed zucchini with Parmesan, lemon, ricotta, and fresh basil.
- The recipe yields 2 main servings or 4 side dish servings.
- For best texture, use a mandolin or very sharp knife to slice the zucchini thinly.
- Adjust seasoning with salt and pepper to taste before serving.
Nutrition
- Serving Size: 1 main serving (approximately 1/2 of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
