Zucchini Ricotta Pasta They have no seeds and have a crunchy and nutty flavour. While pasta cooks, warm a serving bowl and put ricotta in it, along with about half the basil. Toss with pasta, zucchini, remaining basil and Parmesan, if you are using it, then taste and adjust.

Ingredients of Zucchini Ricotta Pasta

  1. Prepare 1 Cup of Pasta.
  2. Prepare 1/2 of Zucchini.
  3. Prepare 1/3 Cup of Ricotta.
  4. You need 1 Clove of Garlic.
  5. You need of Olive Oil.
  6. Prepare of Salt and Pepper.
  7. You need of Parmesan Cheese.

Zucchini Ricotta Pasta instructions

  1. Start by boiling zucchini and adding a dash of salt..
  2. Allow to cool and cut into pieces..
  3. Boil Pasta..
  4. Add olive oil to a different pan..
  5. Add garlic..
  6. Add zucchini and flip over so both sides get a nice color..
  7. Drain Pasta..
  8. I found it easiest to add Ricotta to both the Pasta and zucchini in one bowl..
  9. Sprinkle with Parmesan cheese..
  10. I added some grilled chicken on top bc I am constantly told that no meal is a meal without some meat and since this dish isn't for me gotta cater to the one eating right! :).

Directions for: Pasta with Zucchini and Ricotta. Add pasta, zucchini and half the parsley to chicken mixture. Season with salt and pepper and toss until heated through. Serve topped with ricotta and remaining rind and parsley. The original recipe for this ricotta pasta called for making your own ricotta.

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