Pasta con le Zucchine e Salsa di Ricotta

Pasta con le Zucchine e Salsa di Ricotta is a delightful Italian vegetarian dish featuring tender pasta tossed with sautéed zucchini and a creamy ricotta sauce. This comforting meal is not only easy to prepare but also bursting with fresh flavors and textures.

Ingredients

• Pasta (such as spaghetti or fettuccine) - 200 grams
• Zucchini - 2 medium, sliced
• Ricotta cheese - 150 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Parmesan cheese - 30 grams, grated
• Fresh basil - a handful, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon zest - from 1 lemon

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat, then add minced garlic and sauté until fragrant, about 1 minute.
3. Add the sliced zucchini to the skillet and cook for 5-7 minutes until tender and slightly golden, stirring occasionally.
4. In a bowl, combine ricotta cheese, grated Parmesan, lemon zest, salt, and black pepper. Mix until smooth and creamy.
5. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta and add it to the skillet with the zucchini.
6. Add the ricotta mixture to the pasta and zucchini, stirring well to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7. Stir in chopped basil and adjust seasoning with more salt and pepper if necessary.
8. Serve immediately, garnished with extra Parmesan and fresh basil.

Nutrition

• Calories: 520
• Protein: 18 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 420 mg
• Cholesterol: 40 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from zucchini and basil.
• High in protein and calcium from ricotta cheese.

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