Name: Creamy Zucchini Ricotta Pasta: 30-Minute Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons butter; 1 cup panko breadcrumbs; 1 teaspoon Italian seasoning; 16 ounces whole-milk ricotta cheese; 1 lemon (zested and juiced); 4 tablespoons olive oil (divided); ½ teaspoon kosher salt (plus more for pasta water and to taste); ½ teaspoon freshly ground black pepper (plus more to taste); 2 medium zucchini (trimmed and sliced into ¼-inch half-moons); 1 pound penne pasta

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Creamy Zucchini Ricotta Pasta is a delightful dish that has become my go-to for quick weeknight meals. This elegant recipe combines creamy ricotta with sautéed zucchini, bright lemon, and al dente penne for a satisfying meal ready in just 30 minutes. The silky sauce, enhanced by reserved pasta water, clings perfectly to the noodles, making every bite a flavorful experience. Let’s dive into this simple yet delicious recipe!

Why You’ll Love This Creamy Zucchini Ricotta Pasta

This Creamy Zucchini Ricotta Pasta is not only quick and easy, but it also offers a range of benefits. First, it’s a healthy zucchini ricotta pasta dish that’s rich in flavor while being low in carbohydrates. You’ll appreciate the creamy texture from the ricotta and the freshness of the zucchini. This dish is perfect for a vegetarian zucchini ricotta pasta meal, making it suitable for everyone at the table. Plus, it’s versatile, allowing for various add-ins, making it an ideal choice for busy weeknights. The combination of lemon zest and juice adds a zing that elevates the entire dish. In short, it’s a delicious zucchini ricotta meal that’s sure to impress!

Creamy Zucchini Ricotta Pasta: 30-Minute Delight - Creamy Zucchini Ricotta Pasta - main visual representation

Ingredients for Creamy Zucchini Ricotta Pasta

Gather these items:

2 tablespoons butter
1 cup panko breadcrumbs
1 teaspoon Italian seasoning
16 ounces whole-milk ricotta cheese
1 lemon (zested and juiced)
4 tablespoons olive oil (divided)
½ teaspoon kosher salt (plus more for pasta water and to taste)

½ teaspoon freshly ground black pepper (plus more to taste)
2 medium zucchini (trimmed and sliced into ¼-inch half-moons)
1 pound penne pasta

How to Make Creamy Zucchini Ricotta Pasta Step-by-Step

Step 1: Melt the butter in a small skillet over low heat. Add the panko breadcrumbs and Italian seasoning. Cook, stirring occasionally, until the breadcrumbs are fragrant and lightly toasted, about 3–4 minutes. Remove from the skillet and allow to cool.
Step 2: Bring a large pot of salted water to a boil over high heat.

Step 3: Meanwhile, in a large mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, 2 tablespoons of olive oil, salt, and black pepper. Whisk until smooth, then set aside.
Step 4: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Step 5: Add the zucchini in a single layer and cook until browned on the first side, about 2–3 minutes. Turn the pieces and continue cooking until browned on the opposite side, about 2–3 additional minutes. Season with salt and black pepper to taste. Remove from heat.

Step 6: Once the water reaches a boil, add the penne pasta and cook until just al dente according to package directions. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta thoroughly.
Step 7: Transfer the hot pasta directly into the bowl containing the ricotta mixture. Stir vigorously to coat the pasta evenly.
Step 8: Add approximately half of the reserved hot pasta water to thin the sauce, stirring continuously. Add additional water as needed to achieve a smooth, silky consistency that clings to the penne.

Step 9: Fold in the sautéed zucchini until just combined.
Step 10: Serve immediately, topping each portion with the crispy breadcrumbs if desired.

Pro Tips for the Perfect Creamy Zucchini Ricotta Pasta

Keep these in mind:

Adjust seasoning to taste.
Feel free to add more vegetables like spinach or bell peppers for extra nutrition.

Store leftovers in an airtight container in the fridge for up to three days.
For a low-carb zucchini ricotta dish, try using zucchini noodles instead of penne.

Creamy Zucchini Ricotta Pasta: 30-Minute Delight - Creamy Zucchini Ricotta Pasta - additional detail

Best Ways to Serve Creamy Zucchini Ricotta Pasta

There are many ways to enjoy this dish:
– Serve it as a main course alongside a fresh salad.
– Pair with garlic bread for an Italian-inspired dinner.
– Top with additional herbs for a fresh flavor boost.

How to Store and Reheat Creamy Zucchini Ricotta Pasta

To store, use the last step of the recipe and let the pasta cool completely. Place it in an airtight container and refrigerate. When you’re ready to enjoy it again, simply reheat in a skillet over low heat, adding a splash of water to bring back the creamy consistency.

Frequently Asked Questions About Creamy Zucchini Ricotta Pasta

What’s the secret to perfect Creamy Zucchini Ricotta Pasta?

The secret lies in reserving the pasta cooking water. This starchy water helps to create a creamy texture that clings to the pasta beautifully.

Can I make Creamy Zucchini Ricotta Pasta ahead of time?

Yes, you can prepare the sauce and sauté the zucchini ahead of time. Store them separately and combine them with the pasta just before serving for the best texture.

How do I avoid common mistakes with Creamy Zucchini Ricotta Pasta?

To avoid common mistakes, ensure your pasta is cooked al dente and be careful not to overheat the ricotta mixture, as it can become grainy.

Variations of Creamy Zucchini Ricotta Pasta You Can Try

Here are some delicious variations to consider:
– Add grilled chicken or shrimp for extra protein.
– Substitute whole-wheat penne for a healthier option.
– Incorporate different vegetables like asparagus or cherry tomatoes for variety.
This dish is naturally vegetarian, making it a flexible option for many diets!

For more delicious recipes, check out our latest recipes or try our Creamy Spinach Mushroom Shrimp for a delightful twist!

For tips on cooking pasta perfectly, you can refer to this guide on cooking pasta.

Lastly, if you’re looking for more vegetarian options, consider our Greek Chicken Stuffed Peppers for a hearty meal!

Creamy Zucchini Ricotta Pasta: 30-Minute Delight

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Author: Jannet Lisa
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A silky Creamy Zucchini Ricotta Pasta made with ricotta, sautéed zucchini, lemon, penne, and optional crispy breadcrumbs. A bright, elegant 30-minute dish with a smooth sauce created by hot pasta water.

Instructions

Melt the butter in a small skillet over low heat. Add the panko breadcrumbs and Italian seasoning. Cook, stirring occasionally, until the breadcrumbs are fragrant and lightly toasted, 3–4 minutes. Remove from the skillet and allow to cool.
Bring a large pot of salted water to a boil over high heat.

Meanwhile, in a large mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, 2 tablespoons of olive oil, salt, and black pepper. Whisk until smooth, then set aside.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add the zucchini in a single layer and cook until browned on the first side, 2–3 minutes. Turn the pieces and continue cooking until browned on the opposite side, 2–3 additional minutes. Season with salt and black pepper to taste. Remove from heat.

Once the water reaches a boil, add the penne pasta and cook until just al dente according to package directions. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta thoroughly.
Transfer the hot pasta directly into the bowl containing the ricotta mixture. Stir vigorously to coat the pasta evenly.
Add approximately half of the reserved hot pasta water to thin the sauce, stirring continuously. Add additional water as needed to achieve a smooth, silky consistency that clings to the penne.