Creamy Zucchini Pasta

5 from 1 vote

Zucchini pasta is the perfect combination of comfort and freshness. Spaghetti tossed in a simple pesto with fresh zucchini and a little lemon zest comes together in just a few easy steps. The secret ingredient? Ricotta! One bite, and you’ll be hooked on its creamy, dreamy deliciousness!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Grace Vallo

Equipment

Food processor (or blender)

Ingredients

1 pound spaghetti
6 small zucchinis cut into half-moons
1 yellow onion chopped
2 garlic cloves peeled
2 cups basil
¾ cup finely grated Parmigiano-Reggiano plus more to garnish
½ cup whole milk ricotta or more to taste
⅓ cup pine nuts
¼ cup extra virgin olive oil plus more for sautéing
3 tablespoons butter
1 tablespoon lemon zest
1 teaspoon red pepper flakes
Salt and pepper to taste

Instructions

In a food processor, add garlic, basil, ½ cup Parmigiano-Reggiano, pine nuts, and ¼ cup olive oil. Pulse until almost smooth, maintaining some coarseness. Set aside.
Cook pasta in salted boiling water until al dente.
While pasta is cooking, in a separate large pot, add olive oil to coat the bottom, onion, and red pepper flakes. Heat on medium-low until oil begins to sizzle. Add zucchini and sauté until al dente. Remove from heat.
Add hot drained pasta into zucchini mixture. Toss. Add butter, ricotta, pesto and lemon zest and toss until combined. Add a large handful of finely grated Parmigiano-Reggiano, and toss again. Serve immediately! Creamy summer goodness…
Add ricotta, butter, the pesto and lemon zest - and toss until combined. Add a large handful of finely grated Parmigiano-Reggiano, and toss again. Serve!

Notes

Small zucchinis are more tender with smaller seeds. They are ideal for this dish!
Feel free to use part-skim ricotta if preferred.
This dish is best served right away.

Nutrition