Zucchini and Ricotta Pasta
Silky zucchini and ricotta sauce tossed through pasta with lemon and parmesan, light and elegant. Salting the grated zucchini and squeezing out all its moisture first stops the sauce turning watery once it hits the hot pasta.
Ingredients
Instructions
Cook pasta in well-salted water until al dente, reserve 300ml pasta water.
Salt grated zucchini and squeeze out all moisture.
Fry zucchini in olive oil with garlic over medium heat 10 minutes until golden.
Add chilli flakes and lemon zest.
Remove from heat and stir in ricotta.
Add drained pasta and toss vigorously.
Add pasta water gradually until sauce is silky.
Add lemon juice, parmesan and herbs, toss and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.