Pasta con zucchine e ricotta (Pasta with Zucchini and Ricotta)

Ingredients

• 400 g (14 oz)short pasta of your choice
• 4 mediumcourgettes, thinly sliced or cut into small cubes
• 2–3shallots, finely minced
• 250 g (9 oz)ricotta cheese
• 50 g (2 oz)grated Parmesan cheese
• to tasteolive oil
• to tastebutter
• to tastesalt and pepper
• a few, optionalbasil leaves, torn into pieces

Instructions

1. 1

   Cook the courgettes

   Warm abundant olive oil and a knob of butter in a large frying pan or sauté pan. Add the shallots and cook for about a minute, until softened. Add the courgettes, turn up the heat and toss as they cook for about 5 minutes, until just tender. Turn off the heat.

2. 2

   Mix the cheeses

   Stir together the ricotta and grated Parmesan. Mix in the torn basil leaves if using.

3. 3

   Boil the pasta

   Meanwhile, cook the pasta in well-salted boiling water until al dente.

4. 4

   Combine everything

   Drain the pasta, leaving it slightly wet, and add it to the pan with the courgettes. Toss over gentle heat, then add the ricotta mixture and mix well.

5. 5

   Serve warm

   Serve while the pasta is still warm.

What is pasta con zucchine e ricotta?

The name means pasta with courgettes and ricotta, a simple Italian-style combination of pasta, vegetables and fresh cheese. This version brings together gently cooked courgettes and a ricotta-Parmesan mixture for a soft, creamy finish.

The method works because the courgettes are cooked only until tender, while the pasta is finished with the vegetables before the cheese is folded in. A little pasta water clinging to the drained pasta helps the mixture coat it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 22g protein, 75g carbs, 19g fat.

The pasta supplies most of the carbohydrates, while ricotta and Parmesan contribute protein and fat; the olive oil and butter add further fat. Pair a serving with a green salad or extra vegetables to add freshness and balance the plate.

Choosing the ingredients

Pasta shape: Short pasta is easy to toss with the courgettes and gives the ricotta plenty of edges and crevices to cling to. Choose a shape that holds its form when cooked al dente.

Courgettes: Slice them thinly or cut them into small cubes so they cook in about 5 minutes. Keeping the pieces fairly even helps them become tender at the same time.

Cheeses: Ricotta makes the sauce creamy, while grated Parmesan brings a savoury, salty note. Basil is optional but adds a fresh herbal accent.

Cook the courgettes quickly

Shallots first: Cook them in the olive oil and butter for about a minute, just until wilted. They should soften without taking on much colour.

Courgettes next: Raise the heat when you add them and keep tossing for about 5 minutes. Stop cooking as soon as they are just tender; prolonged cooking can make them lose their shape.

Keep the ricotta creamy

Ricotta mixture: Stir the ricotta and Parmesan together before adding them to the pan. This makes them easier to distribute through the pasta.

Gentle heat: Toss the pasta with the courgettes over low heat, then mix in the cheese. Avoid letting the pan get very hot at this point so the ricotta stays soft rather than turning grainy.

Drain the pasta carefully

Al dente: Cook the pasta until it is just firm to the bite, following the timing on its packet as a guide. It will be tossed with the courgettes after draining.

A little moisture: Do not drain the pasta too thoroughly. The water clinging to it helps loosen and spread the ricotta mixture through the dish.

Serve it simply

This pasta is best served warm, soon after the ricotta has been mixed in. Add extra torn basil at the table if you have some left.

For a fuller meal, serve it with a crisp green salad or another vegetable side. The fresh, lightly dressed contrast works well alongside the creamy pasta.

Recipe notes & tips

• Cut the courgettes into similarly sized pieces so they cook evenly.
• Use well-salted water to season the pasta as it cooks.
• Mix the ricotta and Parmesan before adding them to the pan.
• Leave a little cooking water on the drained pasta to help the cheese coat it.
• Keep the heat gentle once you add the ricotta mixture.
• Tear the basil just before mixing it in to keep its aroma fresh.

Variations

• Use a different short pasta: Choose a shape that holds the creamy mixture well.
• Add lemon: Grate a little lemon zest into the ricotta mixture for a brighter flavour.
• Add garlic: Cook a finely chopped clove briefly with the shallots.
• Finish with extra basil: Scatter torn leaves over each serving.
• Use black pepper generously: Grind it over the dish just before serving.

Common mistakes to avoid

• Overcooking the courgettes: Stop when they are just tender so they keep some shape.
• Browning the shallots too much: Cook them for about a minute, until softened.
• Draining the pasta too thoroughly: Leave some moisture clinging to it to help the ricotta coat the pasta.
• Adding ricotta over high heat: Turn the heat down before mixing it in to keep the texture creamy.
• Cooking the pasta until soft: Drain it when it is al dente, as it will be tossed with the courgettes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan with a splash of water, stirring until warmed through; the ricotta may be less creamy after chilling.

Frequently asked questions