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Ricotta & Zucchini Bucatini
By Jennifer Vascotto
Deliciously creamy, full of garden fresh summer zucchini, and ready to eat
in less than 20 minutes: what more could you ask for?! This recipe is great with any long fresh pasta noodle.
We eat this weekly once our farm zucchini starts popping. We love it with
pasta, spread onto toast or a sandwich, or as a flatbread! Or we simply eat it straight too.
Ricotta & Zucchini Bucatini Recipe
Prep time:
10 minutes
Cook time:
20 minutes
Servings:
4 adults
Ingredients
- We love noodles twirled with ricotta and zucchini in every bite. Bucatini, Fettuccine, Pappardelle and Linguine Pasta are some pastas that shine in this recipe. We also love this dish with Gigli, Radiatori, Gramigna and Rigatoni short pastas.
- 2 medium Zucchini
- 2 Shallots, sliced very thinly
- 3 cloves of Garlic, minced
- 1 tbsp Extra Virgin Olive Oil
- 1.5 cups of Ricotta Cheese
- 2 Lemons, zested, juice of 1
- 3 sprigs of Herbs of choice (basil, chives, oregano, parsley, scallions).
- Chili Flakes
- Salt
- Black pepper
Instructions
- Quarter your zucchini lengthwise and slice into thin slices about 1/4 in or thinner. Set aside.
- Slice your shallots thinly and finely mince or grate the garlic. Set aside.
- Bring a large pot filled 3/4 of the way with water to a boil. Season generously with salt.Cook pasta to al dente, following the recommended cooking time.
- Drain the pasta, reserving 1 cup of pasta water. Toss the pasta with 1 tbsp of EVOO.
- Sauté zucchini in a large shallow pan over medium high heat, with a pinch of salt and black pepper until golden brown. Stir occasionally, about 3-5 minutes.
- Turn heat to medium-low, add onions and garlic, sauté until translucent, about 2 minutes.
- Add the cooked pasta, about 1/2 cup of pasta water, the ricotta and lemon zest.
- Cook together until emulsified and thickened, about 5-7 minutes.
- Add lemon juice, salt and chili flakes to taste.
- Fold in chopped herbs of choice (Basil, Chives, Oregano, Parsley etc.).
- Buon Appetito!
1 comment
Love what you do at Trenchers! I’ve had many wonderful meals from your cooking zooms – YUM YUM YUM. I’ve spent my share of greenbacks on everything you offer at the “tiny house” farm stand and always recommend friends find Sugar Maple Road for a delightful treat of pasta, sauces, balsamic – in fact anything behind those doors.
Thanks for all you do. Brilliant!!