Pasta with Ricotta Zucchini Sauce and Blistered Tomatoes

This Pasta with Ricotta Zucchini Sauce and Blistered Tomatoes is a wonderful meatless dinner recipe that can be made in under an hour. The creamy sauce made from tender zucchini, creamy ricotta, and salty Parmigiano Reggiano cheese, along with fresh basil, garlic, and lemon envelops your favorite pasta. Perfectly jammy blistered tomatoes add a pop of delicious acidity to the top.

Jump to:

• Ingredients for Pasta with Ricotta Zucchini Sauce and Blistered Tomatoes
• How to Make Pasta with Ricotta Zucchini Sauce and Blistered Tomatoes
• Serving Suggestions for Pasta with Ricotta Zucchini Sauce and Blistered Tomatoes
• How to Store and Reheat Leftovers
• Essential Tools for Making Pasta with Ricotta Zucchini Sauce and Blistered Tomatoes
• Looking for more dinner inspiration?
• Pasta with Ricotta Zucchini Sauce and Blistered Tomatoes

Ingredients for Pasta with Ricotta Zucchini Sauce and Blistered Tomatoes

• Pasta: Cavatappi pasta, sometimes referred to as double-elbow pasta, is my preferred choice for this dish. Its curves hold onto this thick and creamy sauce really well and can easily be pierced with a fork -- along with a jammy tomato or two! You can substitute with penne, rigatoni, farfalle, fusilli, orecchiette, conchiglie, or other pasta of your choice. Gluten-free pasta also works just as well if needed -- this is one of my favorite gluten-free pastas.
• Zucchini: Tender and mild, zucchini becomes the creamy base for this sauce when blended with ricotta.
• Whole milk ricotta cheese: The key to a creamy, rich sauce that clings to the pasta perfectly.
• Lemon juice and zest: Adds brightness and acidity, balancing the richness of the ricotta and Parmigiano.
• Fresh basil: Fragrant and slightly peppery, basil complements the zucchini and gives the sauce a fresh finish.
• Parmigiano Reggiano cheese: Salty and savory, it adds depth and umami to the ricotta zucchini sauce.
• Olive oil: Used for sautéing zucchini and tomatoes. Feel free to substitute with garlic-infused olive oil for added flavor, if desired.
• Garlic: Use fresh garlic cloves, garlic powder, or garlic-infused olive oil as a substitute for both olive oil and garlic.
• Red pepper flakes: Adds a touch of heat, giving the sauce a little kick.
• Kosher salt: Helps enhance all the flavors in the dish. Diamond Crystal kosher salt is a staple in my pantry.
• Cracked black pepper: Adds warmth and depth.
• Cherry or grape tomatoes: Sweet and juicy, blistered to add a lightly saucy, acidic burst of flavor.
• Flaky sea salt: Brings out the flavor of the blistered tomatoes and adds a light textural crunch. Maldon sea salt flakes are a staple in my pantry.

How to Make Pasta with Ricotta Zucchini Sauce and Blistered Tomatoes

1. Cook the pasta: Bring a large pot of water to a boil and generously salt it. Cook the cavatappi (or your chosen pasta) until al dente, according to package directions. Before draining, reserve about 2 cups of pasta water and set it aside. Drain the pasta and set aside as well.
2. Sauté the zucchini: In the same pot, heat olive oil over medium heat. Add either minced fresh garlic, garlic powder (or use garlic-infused olive oil in place of the olive oil and garlic). Once the oil is hot and the garlic becomes fragrant, add the sliced zucchini. Cook for 5-6 minutes, stirring occasionally, until the zucchini is tender and just beginning to turn lightly golden.
3. Make the sauce: Add the ricotta, lemon juice, lemon zest, fresh basil, Parmigiano Reggiano, red pepper flakes, Kosher salt, black pepper, and 1 cup of the reserved pasta water to the pot with the zucchini. Stir to combine and cook for 5 minutes further. Remove the pot from heat and use an immersion blender to blend the mixture until smooth. If using a high-powered blender, transfer the mixture, blend, then return it to the pot.
4. Adjust the sauce: Stir in half of the grated Parmigiano Reggiano and stir to combine. Add more pasta water, a little at a time, if needed, to reach your desired consistency. The sauce should be smooth and creamy but not too thick.
5. Blister the tomatoes: In a separate skillet, heat olive oil over medium-high heat. Add the cherry tomatoes and cook undisturbed for about 2 minutes, then gently shake the pan to rotate the tomatoes. Continue to cook, shaking every minute or so, until the tomatoes are blistered and have begun to release their juices. Season with flaky sea salt to taste.
6. Assemble the dish: Add the cooked pasta to the pot with the sauce, along with the remaining Parmigiano Reggiano. Toss everything together gently until the pasta is fully coated in sauce. Top each serving with the blistered tomatoes and finish with extra basil or a sprinkle of cracked black pepper if desired.

Serving Suggestions for Pasta with Ricotta Zucchini Sauce and Blistered Tomatoes

• Serve with crusty bread: A side of warm, crusty bread is perfect for soaking up any extra sauce. Try a baguette, sourdough, or focaccia with this pasta dish.
• Pair with a fresh salad: A simple salad with fresh greens and a light vinaigrette pair wonderfully with this pasta dinner. For example, try my Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan or Kale Salad with Roasted Beets and Maple Balsamic Vinaigrette for a vibrant contrast.
• Serve with a vegetable side dish: If you want to add more vegetables to the meal, serve this pasta alongside grilled asparagus, bell peppers, or broccolini -- This Charred Broccolini with Lemon, Pine Nuts, and Parmesan pairs particularly well with this pasta meal.
• Wine pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the lemony, creamy flavors of the sauce. For red wine lovers, try a light-bodied red like Pinot Noir.
• For a heartier meal: If you want to make this dish heartier, add some extra protein. Grilled chicken is particularly delicious with this pasta dish, but it's also lovely with grilled skirt steak, crispy pancetta, grilled shrimp, pan-seared salmon, or even a measure of briny tinned fish like tuna or sardines.
• Add an extra kick of heat: If you’re a fan of heat, add extra flakes or a finishing drizzle of calabrian chili-infused olive oil (you can even cook the tomatoes in this oil if you prefer).

How to Store and Reheat Leftovers

Storing leftovers: Transfer any leftover pasta to an airtight container and store it in the refrigerator. It should keep well for up to 3 days.

Reheating the pasta: To reheat, transfer the pasta to a skillet over medium-low heat. Add a splash of water or broth to loosen up the sauce as it reheats, stirring occasionally until warmed through. Avoid microwaving, as the ricotta-based sauce can separate.

Reheating the tomatoes: If stored separately, you can reheat the blistered tomatoes in a skillet for a couple of minutes over medium heat, just until warmed. If you prefer, they can also be served at room temperature.

Essential Tools for Making Pasta with Ricotta Zucchini Sauce and Blistered Tomatoes

• A large pot
• A colander
• A large mug or small prep bowl (to reserve hot pasta water)
• A wooden spoon
• A kitchen scale
• Liquid measuring cups
• Measuring spoons
• A cutting board
• A chef's knife
• An immersion blender (stick blender) or high-powdered blender

Looking to upgrade your cooking tools or replenish your pantry?

Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

Looking for more dinner inspiration?

Love this Pasta with Ricotta Zucchini Sauce and Blistered Tomatoes? Here are some more of my favorite pasta recipes:

• Pasta with Ricotta Beet Sauce
• Gorgonzola Pasta with Brown Butter Lemon and Broccolini
• Pasta with Olive Tapenade
• Pasta with Butternut Squash Sauce and Chorizo
• Smoked Salmon Pasta Salad
• Southwest Pasta Salad
• Chicago Hot Dog Pasta Salad

Print