Name: Pasta with Zucchini and Ricotta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz (340g) pasta (fusilli or penne recommended); 2 medium zucchini, thinly sliced; 1 tablespoon olive oil; 1 garlic clove, minced; 1/2 cup ricotta cheese; 1/4 cup grated Parmigiano Reggiano; 1/4 cup reserved pasta cooking water; Salt and black pepper to taste; Zest of 1 lemon (optional); Fresh basil or mint, chopped (for garnish)

Why You’ll Love This Recipe

I love this recipe because it’s quick, simple, and celebrates seasonal ingredients. The ricotta gives the sauce a creamy texture without feeling heavy, and the zucchini adds just the right amount of sweetness and bite. It’s a satisfying meatless meal I can throw together in under 30 minutes, and it always feels elegant and nourishing.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz (340g) pasta (fusilli or penne recommended)
2 medium zucchini, thinly sliced
1 tablespoon olive oil
1 garlic clove, minced
1/2 cup ricotta cheese
1/4 cup grated Parmigiano Reggiano
1/4 cup pasta cooking water (reserved)
Salt and black pepper to taste
Zest of 1 lemon (optional)
Fresh basil or mint, chopped (for garnish)

directions

I bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Before draining, I reserve 1/4 cup of the pasta water.
While the pasta cooks, I heat olive oil in a large skillet over medium heat. I add the minced garlic and cook for about 30 seconds, just until fragrant.
I stir in the sliced zucchini and sauté for 5–7 minutes, until it softens and starts to turn golden. I season it with salt and pepper.
I remove the skillet from the heat and stir in the ricotta, grated Parmigiano Reggiano, and reserved pasta water. I mix everything until smooth and creamy.
I toss the drained pasta into the skillet and gently stir to coat the noodles in the sauce.
I add lemon zest for brightness, if I’m using it, and taste to adjust the seasoning.
I serve it immediately, topped with fresh chopped basil or mint for a fragrant, fresh finish.

Servings and timing

This recipe makes 4 servings. It takes 10 minutes to prep and 15 minutes to cook, for a total time of 25 minutes. Each serving contains about 390 kcal.

Variations

Sometimes I add a handful of baby spinach or peas for extra greens. I’ve also stirred in a spoonful of pesto for added richness or used goat cheese instead of ricotta for a tangier flavor. For a heartier version, I add white beans or grilled chicken.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta gently on the stove with a splash of milk or water to loosen the sauce. It can also be microwaved, though I stir often to maintain creaminess.

FAQs

Can I use a different type of pasta?

Yes, I can use spaghetti, linguine, or any short pasta like farfalle. I just stick with al dente so it holds up well in the sauce.

Is this recipe good for meal prep?

It works well for next-day meals, but it’s best eaten fresh. I reheat gently and add a bit of liquid to keep the sauce creamy.

Can I make this gluten-free?

Absolutely. I use my favorite gluten-free pasta and follow the same directions—it turns out just as delicious.

What if I don’t have ricotta?

I’ve used cottage cheese blended smooth or even mascarpone as a substitute. Greek yogurt can work in a pinch, but I adjust the seasoning since it’s tangier.

Can I serve this cold as a pasta salad?

Yes, I let it cool completely and serve it chilled or at room temperature. I drizzle a little olive oil before serving to refresh the texture.

Conclusion

Pasta with zucchini and ricotta is a bright, creamy dish I keep in regular rotation during the summer. It’s easy to make, light but satisfying, and full of fresh flavor. Whether I’m cooking for myself or sharing with family, this simple meal always feels like a fresh taste of Italy straight from my kitchen.