Description

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, lemon perfectly envelops your favorite pasta. Perfectly jammy blistered tomatoes add a pop of delicious acidity to the top.

Ingredients

Scale

For the Pasta with Ricotta Zucchini Sauce:

16 oz cavatappi pasta (or your preferred pasta, gluten-free if needed)
2 tbsp olive oil (or garlic-infused olive oil)
2 cloves garlic, minced (or ½ tsp garlic powder)
16 oz (about 2-3 medium) zucchini, trimmed and sliced into half-moons
248 g (1 cup) whole milk ricotta
1 oz (about 1 1/3 cup) fresh basil
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp Kosher salt
1/4 tsp cracked black pepper, plus more to taste
1/4 tsp red pepper flakes
2 oz (1 cup) Parmigiano Reggiano cheese, finely grated, divided

For the blistered tomatoes:

1 tbsp olive oil (or garlic-infused olive oil or Calabrian chili-infused olive oil)
16 oz cherry or grape tomatoes
Flaky sea salt, to taste
Fresh basil, to taste

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Instructions

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.
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.
Make the sauce: Add the ricotta, lemon juice, lemon zest, fresh basil, 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 another 5 minutes. 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.
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, until the sauce reaches your desired consistency. The sauce should be smooth and creamy but not too thick.
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.
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.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Nutrition

Serving Size: 1/6th of the recipe
Calories: 462
Sugar: 9 g
Sodium: 383 mg
Fat: 16 g
Saturated Fat: 6 g
Carbohydrates: 62 g
Fiber: 4 g
Protein: 17 g
Cholesterol: 30 mg