Zucchini Pasta
This vibrant zucchini pasta combines fresh zucchini with a creamy ricotta and parmesan sauce, offering a healthy twist on a classic favorite.
Ingredients
- 4 zucchini, cut into medium cubes (roughly 2 lbs)
- 1/2 teaspoon kosher salt, plus more to taste
- 4 tablespoons olive oil, divided
- 2 teaspoons Tuscan seasoning
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1/4 cup grated parmesan cheese
- 1/2 cup ricotta cheese
- 1 lemon juiced
- 1 pound pasta (such as spaghetti or fettuccine)
- 1/2 cup reserved pasta water
- fresh basil for serving
- shaved parmesan for serving
- lemon zest for serving
- red pepper flakes for serving
- additional olive oil for serving
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add zucchini and a pinch of kosher salt and Tuscan seasoning. Cook for about 10 minutes, stirring occasionally, until golden brown.
- Add fresh spinach to the skillet and stir until wilted. Then add minced garlic and cook for another 30 seconds.
- Transfer the zucchini mixture to a blender. Add grated parmesan, ricotta, remaining olive oil, and lemon juice. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve ½ cup pasta water before draining.
- Toss drained pasta with the creamy zucchini sauce, adding reserved pasta water as needed to reach desired consistency.
- Serve warm, garnished with fresh basil, shaved parmesan, lemon zest, red pepper flakes, and a drizzle of olive oil.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
This dish can be customized with seasonal vegetables or different proteins!