Description
Creamy Zucchini Ricotta Pasta with Peas combines tender rigatoni, sautéed zucchini, sweet peas, whipped ricotta, Parmesan, lemon, and fresh basil in a silky sauce. Ready in 30 minutes, it is a fresh, comforting summer dinner that works beautifully on busy weeknights.
Ingredients
- 1 tablespoon extra virgin olive oil, plus extra for finishing if desired
- 2 medium zucchini, sliced into half moons
- 300 g or 11 oz rigatoni pasta
- 1 cup frozen peas
- 1 cup reserved pasta water
- 1 cup ricotta
- 1 half teaspoon olive oil, for whipping the ricotta
- Juice and zest of 1 half lemon, about 2 tablespoons juice
- 1 third cup finely grated Parmesan, plus extra for serving
- 3 quarters teaspoon kosher salt, plus more for the pasta water and zucchini
- 1 cup fresh basil, thinly sliced or left whole
- Red pepper flakes, to taste
- Flaky salt, to taste
- Black pepper, to taste
Instructions
- Whip the ricotta: Add the ricotta and 1 half teaspoon olive oil to a food processor. Process on high for 2 to 3 minutes, until smooth and creamy.
- Cook the zucchini: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini, season lightly with salt and black pepper, and cook until tender, then transfer to a plate.
- Boil the pasta: Cook the rigatoni in a large pot of well salted boiling water until al dente. Add the frozen peas during the final 3 to 4 minutes of cooking.
- Reserve the water: Scoop out 1 cup pasta water, then drain the rigatoni and peas.
- Make the sauce: Return the pasta and peas to the pot over low heat. Add about half the reserved pasta water, whipped ricotta, lemon juice and zest, Parmesan, and kosher salt. Toss until creamy, adding more pasta water as needed.
- Finish and serve: Gently toss the cooked zucchini into the pasta. Divide among bowls and finish with basil, red pepper flakes, flaky salt, black pepper, extra Parmesan, and a drizzle of olive oil if desired.
Notes
- Whole milk ricotta gives the sauce an especially smooth, creamy consistency.
- Keep the heat low once the ricotta is added so the sauce stays silky.
- Refrigerate leftovers in a covered container for up to 3 days. Reheat gently with a splash of water to loosen the sauce.
- Freezing is not recommended because the ricotta sauce can change texture after thawing.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Cuisine: Italian inspired
Nutrition
- Serving Size: 4
- Calories: 480 kcal per serving
Keywords: Zucchini Ricotta Pasta