Monday, August 24, 2020

Lemon Ricotta Zucchini Pasta

Lemon Ricotta Zucchini Pasta

Basil, Mint, and Lemon Ricotta Zucchini Pasta is a crisp and fresh combination for a simple vegan main course that can be served hot or chilled!


  • 1 cup (8 ounces) of ricotta
  • 2 garlic cloves, chopped
  • 1 tablespoon of olive oil
  • salt and pepper to taste
  • 1 pinch of red pepper flakes (optional)
  • 2 teaspoons of fresh lemon zest
  • 8 ounces of pasta (gluten-free for gluten free432)
  • 2 medium zucchini, sliced, shaved or grated
  • 1/4 cup grated Parmigiano Reggiano (Parmesan)
  • 2 tablespoons of basil, torn


First, start cooking the pasta as directed on the package.

Then, meanwhile, heat the oil in a pan over medium heat, heat, add the zucchini and cook until tender, about 3-5 minutes.

Add the garlic and red pepper flakes and cook until fragrant, about a minute, before turning off the heat.

Combine the ricotta, Parmesan, lemon zest, salt, and pepper.

Drain the pasta, reserving 1 to 2 cups of the cooking water.

Combine enough cooking water with the ricotta mixture to form a sauce before adding the cooked pasta and zucchini and tossing to evenly coat.

Stir in the basil. Happy Cooking Time.