Penne with Zucchini and Ricotta Cheese
Bright, fresh, and irresistibly creamy, this Penne with Zucchini and Ricotta Cheese recipe is a quick weeknight pasta dish that doesn’t skimp on flavor. Al dente penne is tossed with sautéed zucchini, garlic, and a luscious ricotta-parmesan sauce, elevated with zesty lemon and fragrant basil for a burst of Mediterranean-inspired freshness. The dish strikes the perfect balance between light and indulgent, with reserved pasta water ensuring a silky, restaurant-quality texture. Ready in just 30 minutes, this vegetarian pasta is a versatile option that pairs beautifully with a crisp green salad or a warm slice of garlic bread. Whether you’re looking for a healthy dinner idea or a meal to impress your guests, this one-pot wonder delivers on all fronts.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 zucchini
- 3 garlic cloves
- 2 tbsp olive oil
- 1 cup ricotta cheese
- 0.5 cup parmesan cheese, grated
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 0.25 cup chopped fresh basil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
While the pasta is cooking, wash and slice the zucchini into thin rounds. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the zucchini slices to the skillet and sauté for 5-7 minutes, stirring occasionally, until the zucchini is tender and lightly golden.
In a large bowl, combine the ricotta cheese, grated parmesan, lemon zest, lemon juice, chopped basil, salt, and black pepper. Mix until smooth.
Add the cooked pasta to the skillet with the zucchini. Toss to combine. Gradually stir in the reserved pasta water, a few tablespoons at a time, until the pasta is lightly coated in a silky sauce.
Remove the skillet from heat and transfer the pasta mixture to the bowl with the ricotta cheese mixture. Gently toss until the pasta is evenly coated with the creamy sauce.
Serve immediately, garnished with additional parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 6529 mg | 284% | |
| Total Carbohydrate | 296.9 g | 108% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 24.6 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1658 mg | 128% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1862 mg | 40% | |
*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.
