Marinated Tomato Zucchini Pine Nut and Ricotta Pasta
Brighten up your pasta nights with this Marinated Tomato Zucchini Pine Nut and Ricotta Pasta, a vibrant and satisfying dish that celebrates fresh, wholesome ingredients. Sweet cherry tomatoes are marinated in garlic, balsamic vinegar, and olive oil, infusing each bite with rich, tangy flavor. Paired with tender zucchini, toasted pine nuts, and dollops of creamy ricotta, this recipe balances textures beautifully. The addition of fresh basil and a hint of lemon zest brings a refreshing, aromatic finish to the dish, making it an irresistible option for any occasion. Quick to prepare in under 40 minutes, this recipe is perfect for weeknight meals or an elegant dinner party centerpiece. Serve warm with a final sprinkle of pine nuts and enjoy a comforting, Mediterranean-inspired pasta that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups Cherry tomatoes
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Balsamic vinegar
- 2 units Garlic cloves, minced
- 2 medium Zucchini, thinly sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Pine nuts
- 1 cup Ricotta cheese
- 0.5 cup Fresh basil leaves, chopped
- 12 ounces Pasta (e.g., spaghetti or rigatoni)
- 1 teaspoon Lemon zest
Instructions
In a medium mixing bowl, combine the cherry tomatoes, 2 tablespoons of olive oil, balsamic vinegar, minced garlic, 1/4 teaspoon salt, and a pinch of black pepper. Toss to coat and let marinate for 20 minutes.
While the tomatoes marinate, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced zucchini and cook for 4-5 minutes, stirring occasionally, until softened and lightly browned. Season with a pinch of salt and pepper.
Meanwhile, toast the pine nuts in a dry skillet over medium-low heat, shaking frequently, for 2-3 minutes or until golden and fragrant. Remove from heat and set aside.
In the same skillet with the zucchini, add the marinated tomatoes along with their juices. Cook for 2-3 minutes, stirring gently, until the tomatoes begin to soften slightly.
Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together until well-coated and heated through. Remove from heat.
Dollop spoonfuls of ricotta cheese over the pasta and gently fold it in, being careful not to fully mix so you retain creamy pockets of ricotta.
Stir in the fresh basil and lemon zest. Taste and adjust seasoning with more salt and pepper, if needed.
Serve the pasta warm, sprinkled with toasted pine nuts on top. Garnish with extra basil leaves or a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 23.3 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1286 mg | 99% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2672 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
