Return the pasta to the pot with the zucchini and onion mixture and turn heat to medium.
Stir to coat the pasta, adding additional water as needed.
Saute, stirring frequently until all the liquid has evaporated.
Ingredients of Ricotta Zucchini Pasta 🍝
- It's 6 of zucchini, peeled and sliced into coins.
- You need 1 of onion, sliced.
- Prepare of olive oil.
- Prepare 6 cloves of garlic, minced.
- You need 1/8 teaspoon of black pepper.
- It's 1 can of chicken broth, low sodium.
- It's 1 teaspoon of basil leaves.
- You need of salt.
- Prepare 16 oz of pasta (your favorite!).
- Prepare 2 cups of whole milk ricotta cheese.
- You need to taste of parmesan cheese.
Ricotta Zucchini Pasta 🍝 step by step
- Heat olive oil in a pan.......
- Place your cut zucchini and sliced onion into olive oil, sauté for several minutes........
- Add to zucchini and onion your minced garlic and black pepper, continue to sauté for several more minutes.......
- Now add your chicken broth and basil leaves, bring to a boil then reduce heat and continue to stir......
- Meanwhile, boil your favorite pasta, don’t forget to salt your water !.
- Drain pasta well, then add cooked pasta to zucchini mixture.......stir lightly.......
- Add into pasta / zucchini mix your ricotta cheese, stir on low heat until pasta and veggies are completely coated with the ricotta cheese.......remove from heat.......
- Sprinkle Parmesan cheese onto each serving and enjoy 😉!!.
The great thing about lemon ricotta pasta sauce is that it tastes just as good on zucchini noodles as it does on top of your average penne or linguine pasta. Start by mixing together the ricotta cheese, oil, pecorino, lemon juice and zest in a medium bowl. Add salt, black pepper and red pepper flakes to taste. Cook pasta following packet instructions or until just tender. Add zucchini for last minute of cooking.
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