Courgette Ricotta Pasta Food

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LIME AND RICOTTA COURGETTE PASTA



Lime and Ricotta Courgette Pasta image

Lime and Ricotta Courgette Pasta takes us on a journey of freshness meets flavors hosting beautiful bright notes of lime zest, fresh ricotta, and a wonderfully sauteed shoestring cut courgette (zucchini).

Provided by Loreto

Categories     Pasta

Time 15m

Number Of Ingredients 12

360 g Spaghetti
3 Tablespoons e.v.o. oil
Pinch of dried chili flakes
1 medium green zucchini
1 medium yellow zucchini
2 cloves garlic minced
zest of one lime
juice of one lime
6 leaves fresh basil slivered
1/2 cup fresh ricotta
1/2 cup grated Grana Padano
1 Tablespoon fresh chopped parsley

Steps:

  • Place a large pot of salted water to boil.
  • Wash and cut yellow and green zucchini in half widthwise, then in half length wise. Cut into small stands creating a shoestring or match stick shape.
  • In a saute pan drizzle in 2 tablespoons of the e.v.o. oil. Bring to a medium to high heat. Sprinkle in chili flakes. Toss in minced garlic followed by the courgette (zucchini) strands immediately, as to not let the garlic burn.
  • Saute for about 5 minutes seasoning with fine sea salt and freshly cracked pepper.
  • Take off heat and set aside.
  • While courgette are sauteing, place spaghetti into the boiling water and cook for about 8 minutes or a couple of minutes before the suggested cooking time. Put saute pan with zucchini (courgette) onto heat again, toss in spaghetti and toss well making sure to get all the oil and courgette infused into the pasta. Keep some of the pasta cooking water.
  • Zest the lime into the pan, and also squeeze the juice in and toss again.
  • Sprinkle in ricotta and some of the grated Grana Padano and pour in some of the pasta water, just enough to create a bit of sauce.
  • Sprinkle in fresh basil slivers, and chopped parsley, finish with a splash of olive oil, toss and take off heat. This last phase of cooking takes about 3-4 minutes.
  • Plate pasta and finish with a drizzle of olive oil and a sprinkle of grated Grana Padano.
  • Ready to serve. Enjoy!

COURGETTE & RICOTTA PASTA



Courgette & ricotta pasta image

Soft Italian cheeses like ricotta make a great sauce base when mixed with lemon, greens, herbs and pine nuts

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 tbsp olive oil
1 shallot , finely chopped
4 courgettes , halved and thinly sliced
3 garlic cloves , finely chopped
300g pasta shapes
small bunch basil , most chopped
zest 1 lemon
50g parmesan (or vegetarian alternative), grated, plus extra to serve (optional)
50g pine nut , toasted
250g tub ricotta

Steps:

  • Heat the oil in a large frying pan. Cook the shallot and courgettes for 8 mins until softened. When they are just beginning to colour, add the garlic and cook for 2 mins more.
  • Cook the pasta following pack instructions. Drain, reserving a little of the water. Tip the pasta into the courgette pan with the basil, lemon zest, Parmesan and pine nuts. Season, dot over the ricotta and mix gently so that you don't break it up too much. Serve sprinkled with extra Parmesan, if you like.

Nutrition Facts : Calories 511 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL



Summer Pasta With Zucchini, Ricotta and Basil image

A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.

Provided by David Tanis

Categories     dinner, lunch, quick, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 small onion, finely diced
2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
Salt and pepper
2 garlic cloves, minced, or 2 tablespoons chopped green garlic
1 ounce basil, about 2 cups loose leaves
1 pound ziti or other dry pasta
8 ounces ricotta, about 1 cup (see recipe)
Pinch of crushed red pepper
Zest of 1 lemon
2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

Steps:

  • Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
  • Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
  • Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
  • Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 712 milligrams, Sugar 7 grams

FETTUCCINE WITH SHREDDED ZUCCHINI, FRESH RICOTTA, AND LEMON ZEST



Fettuccine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest image

I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish.

Provided by Liz Neumark

Categories     Cheese     Dairy     Garlic     Herb     Pasta     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Lunch     Ricotta     Lemon     Mint     Squash     Zucchini     Summer     Healthy     Noodle     Parsley     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4-6 servings

Number Of Ingredients 10

Salt
1 pound fettuccine
4 tablespoons extra-virgin olive oil
3 or 4 garlic cloves, finely chopped or grated
Zest of 1 to 2 lemons
2 medium- large or 4 small zucchini, cleaned but not peeled, and shredded
Freshly ground pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 cup fresh whole-milk ricotta cheese, at room temperature

Steps:

  • Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.
  • Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.

ZUCCHINI PASTA WITH RICOTTA



Zucchini Pasta with Ricotta image

Ricotta makes this pasta rich and delicious. Use any extra in place of cream cheese on toast or as a substitute for cottage cheese anytime.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds zucchini, thinly sliced lengthwise
Coarse salt and ground pepper
1 pound linguine
Finely grated zest of 1 lemon
1/2 cup ricotta

Steps:

  • Preheat oven to 450 degrees. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.
  • Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.

Nutrition Facts : Calories 565 g, Fat 13 g, Fiber 6 g, Protein 22 g

PASTA WITH ZUCCHINI RICOTTA SAUCE



Pasta With Zucchini Ricotta Sauce image

Make and share this Pasta With Zucchini Ricotta Sauce recipe from Food.com.

Provided by chia2160

Categories     Penne

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

salt and pepper
1/4 cup extra virgin olive oil
3 -4 small zucchini or 3 -4 medium zucchini, about 1 pound, rinsed and cut into 1/4- to 1/2-inch dice
1 teaspoon minced garlic (or more)
1 lb penne or 1 lb other cut pasta
1 cup good ricotta cheese
1 cup basil leaves, washed, dried and torn
1/2 cup freshly grated parmesan cheese (optional)

Steps:

  • Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium-high heat; when hot add zucchini, along with a large pinch of salt and a sprinkling of pepper.
  • Cook, stirring occasionally, until zucchini begins to brown, then lower heat and cook until it is quite tender, about 15 minutes total. About 5 minutes before it is done, stir in garlic and begin to cook pasta.
  • While pasta cooks, warm a serving bowl and put ricotta in it, along with about half the basil. When pasta is tender but not mushy, remove and drain it, reserving about a cup of its cooking liquid.
  • Use as much of this liquid as necessary, a bit at a time, to thin ricotta until it reaches a saucy consistency. Toss with pasta, zucchini, remaining basil and Parmesan, if you are using it, then taste and adjust seasoning. Serve.

Nutrition Facts : Calories 652.6, Fat 24.1, SaturatedFat 7.3, Cholesterol 31.4, Sodium 65.2, Carbohydrate 96, Fiber 14.3, Sugar 1.8, Protein 17.1

ZUCCHINI RICOTTA PASTA SKILLET (COOKING FOR 2)



Zucchini Ricotta Pasta Skillet (Cooking for 2) image

A one-pot pasta that strikes that hard-to-find balance between creamy and light, this meatless meal is satisfying without weighing you down. Fresh ricotta is the base for a silky and comforting cheese sauce, and zucchini brings texture, color and flavor that complement the pasta. Finish the dish with basil and lemon juice at the end of cooking for a bright pop of flavor that makes this dish memorable (and worthy of repeating)!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 11

1 tablespoon olive oil
1 1/2 cups 1/4-inch slices zucchini and/or summer squash
1 clove garlic, finely chopped
2 cups uncooked farfalle pasta (6 oz)
1 3/4 cups Progresso chicken broth (from 32-oz carton)
1/2 cup whole milk ricotta cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh basil leaves, plus more for garnish

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.
  • Add pasta and broth to same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
  • Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired. Serve with more Parmesan cheese on the side, if desired.

Nutrition Facts : Calories 580, Carbohydrate 78 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 3/4 Cups, Sodium 1120 mg, Sugar 5 g, TransFat 0 g

ZUCCHINI RICOTTA BAKE



Zucchini Ricotta Bake image

I have made this lasagna-like zucchini casserole frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 11

2 pounds zucchini
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup egg substitute
1/2 cup dry bread crumbs, divided
5 tablespoons grated Parmesan cheese, divided
1 tablespoon minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 jar (28 ounces) meatless pasta sauce
1-1/2 cups shredded reduced-fat mozzarella cheese

Steps:

  • Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 513mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

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COURGETTE, LEMON & RICOTTA FRITTERS… – CARMELA'S KITCHEN
Add the grated courgette into a large bowl. Add the lemon zest, ricotta, salt, pepper, oregano and chilli. Stir well and add the chopped mint. Spoon in 3 tbsp. of flour and stir to incorporate. If the mixture is still a little wet, add the remaining flour and mix. Into a shallow frying pan add the olive oil (covering the base of the pan) and heat.
From carmelas-kitchen.com


COURGETTE PASTA RECIPE - BBC FOOD
Method. Bring a saucepan of salted water to the boil, add the linguine and cook for 8 minutes or until al dente. Drain and reserve the cooking water. Meanwhile, heat the oil in a large non-stick ...
From bbc.co.uk


EASY COURGETTE PASTA WITH RICOTTA - TELEGRAPH.CO.UK
2015-07-26 2 tbsp olive oil; 1 tbsp butter; 500g courgettes; 3 garlic cloves; 2 tsp sea salt; Zest and juice of a lemon; 1 tsp chilli flakes; 25g basil leaves; 250g ricotta
From telegraph.co.uk


COURGETTE AND RICOTTA PASTA RECIPES ALL YOU NEED IS FOOD
Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together. Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of …
From stevehacks.com


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