Summer Zucchini Season is in full swing so Pasta with Zucchini & Ricotta is the answer to that age old question…
“Hey, would you take some zucchini? I have a ton in my garden!”
That answer should always be, YES!
Quickly sautéed zucchini meets creamy ricotta cheese in a dinner that cooks in just about the time it takes you to boil the pasta.
Here’s what you need:
Zucchini, Onion, Garlic, Lemon, Fresh Basil, Pasta (GF or Regular), Ricotta Cheese, Olive Oil, Pecorino Romano Cheese, Red Pepper Flakes, Salt & Pepper.
I really like to load up this pasta with zucchini. I have 4 medium zucchini…a little over 2 pounds for ¾ pound of pasta. If you are using a full pound of pasta, add at least one more zucchini.
If you wind up with one of those giant zucchinis, you could probably use it for this dish, however I would definitely cut it open and scoop out the seeds with a spoon or melon baller. Zucchini seeds, unless they are really small and tender, will separate from the flesh of the zucchini and float around weirdly in your dish.