Pasta With Zucchini Ricotta Sauce Food

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

Ingredients

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

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

Ingredients

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

Ingredients

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.

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

Ingredients

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

PASTA WITH SEARED ZUCCHINI AND RICOTTA SALATA

Pasta With Seared Zucchini and Ricotta Salata image

My favorite summer pasta toppings split the difference between salad and sauce. They should be chunky and filled with plenty of vegetables and herbs like a pasta salad, yet still be thoroughly seasoned and well integrated. Ideally, the pasta-to-vegetable ratio should be about equal; light, bright and fresh is what I'm after. This recipe is an example.

Provided by Melissa Clark

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

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

1/2 teaspoon salt, more as needed
1/2 pound pasta, preferably farro pasta
2 small, slim zucchini (about 3/4 pound), trimmed and quartered lengthwise
2 tablespoons olive oil, more for drizzling
3 garlic cloves, smashed and peeled
6 sprigs fresh thyme, more for serving
1 pint cherry or grape tomatoes, halved
1 lemon, zested and cut into wedges
2 ounces ricotta salata, more for serving
Freshly ground black pepper

Steps:

Bring a large pot of heavily salted water to a boil and cook farro pasta according to package directions until al dente. Drain.
Meanwhile, cut zucchini into 1 1/2-inch lengths.
In a 12-inch skillet over medium-high heat, add the olive oil and let heat for 30 seconds. Add zucchini in one layer and cook without touching or moving for 5 minutes. Stir in garlic and thyme, flip the zucchini and cook 3 more minutes while stirring occasionally.
Add tomatoes and 1/2 teaspoon salt to the skillet and cook for 6 to 7 minutes, or until tomatoes start to break down. Stir in the al dente pasta, lemon zest and crumbled cheese. Season with freshly cracked black pepper and serve garnished with more fresh thyme, ricotta salata and lemon wedges.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 1 gram, Carbohydrate 52 grams, Fat 3 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 318 milligrams, Sugar 6 grams

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