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Easy Zucchini Pasta with Ricotta & Basil

A delightful and quick meal combining zucchini, rigatoni, and creamy ricotta, perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 oz Rigatoni Use al dente for the best texture.
  • 2 medium Zucchini Thinly sliced.
  • 2 tbsp Olive oil For sautéing.
  • 1 tsp Kosher salt To taste.
  • 2 tbsp Butter Adds richness.
  • 1 cup Heavy cream For a creamy sauce.
  • 1/2 cup Parmesan cheese Grated.
  • 1 tbsp Lemon juice Freshly squeezed.
  • 1 cup Ricotta cheese For topping.
  • 1/2 tsp Freshly cracked black pepper For garnish.
  • 1/2 tsp Flaky sea salt For finishing.

Method
 

Preparation
  1. Bring a large pot of water to a boil and add a pinch of salt.
  2. Trim zucchini ends and slice thinly using a mandolin or knife.
Cooking
  1. Cook rigatoni in boiling water for 1 minute less than package instructions.
  2. Heat a stainless steel pan over medium heat and add olive oil.
  3. Sauté zucchini until caramelized and tender, seasoning with salt.
  4. Stir in butter until melted, then add heavy cream and reserved pasta water.
  5. Simmer sauce until thickened, then add drained rigatoni and stir in parmesan and lemon juice.
  6. Transfer to a serving bowl and top with ricotta, basil, black pepper, and flaky salt.

Notes

This dish is best served fresh. Store leftovers in an airtight container for up to 3 days. Reheat gently.