Zucchini & Crumbled Ricotta Pasta with Parmesan
This dish is a masterclass in texture. By sautéing zucchini until tender and finishing with fresh, cold ricotta and a sharp dusting of Parmesan, you create a contrast between the warm, silky vegetables and the milky, firm cheese. It’s a lighter way to enjoy a "creamy" pasta without heavy sauces.
The Extra Virgin Olive Oil (EVOO) is the engine here. Beyond providing a peppery finish, it acts as a delivery system for the vitamins in the zucchini. When you toss the pasta in the oil, it creates a barrier that keeps the noodles from sticking while helping the basil’s essential oils coat every bite. The addition of Parmesan adds a savory saltiness that cuts through the richness of the ricotta, ensuring you stay full and satisfied.
Since this recipe provides a solid balance of complex carbs, healthy fats, and protein, it is a complete meal on its own.
Ingredients
- 180g Whole wheat or white pasta (short shapes like penne or fusilli work best)
- 2 medium zucchini, diced into small cubes
- 150g Fresh ricotta cheese
- 40g Parmesan cheese, freshly grated
- 3 tablespoons Extra Virgin Olive Oil (plus more for drizzling)
- A handful of fresh basil leaves, torn
- Salt and black pepper to taste
Method
- Boil the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until "al dente."
- Sauté the zucchini: While the water heats, place a wide skillet over medium heat with 2 tablespoons of EVOO. Add the diced zucchini and a pinch of salt. Cook for about 8–10 minutes, stirring occasionally, until they are soft and slightly golden.
- Combine: Before draining the pasta, reserve a small cup of the starchy cooking water. Toss the drained pasta into the skillet with the zucchini.
- Emulsify: Add the final tablespoon of EVOO and a splash of the pasta water. Toss vigorously over medium heat for 1 minute. This creates a silky sheen that binds the zucchini to the pasta.
- Finish: Turn off the heat and stir in the fresh basil. Divide into bowls, crumble the fresh ricotta over the top, and finish with a generous dusting of grated Parmesan. Add a final crack of black pepper and a small drizzle of raw EVOO for brightness.
Nutritional Analysis
- Total: 1,372.8 kcal | 55.3g Protein | 73.1g Fat | 12.5g Fiber
- Per Serving: 686.4 kcal | 27.7g Protein | 36.6g Fat | 6.3g Fiber
We’ve omitted onion to keep the flavors focused and clear. If you like it, it would typically be added in Step 2; simply sauté the aromatics in the oil for a minute before adding the zucchini.