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We hope you got insight from reading it, now let’s go back to ricotta zucchini pasta 🍝 recipe. You can cook ricotta zucchini pasta 🍝 using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Ricotta Zucchini Pasta 🍝:
- Prepare 6 zucchini, peeled and sliced into coins
- Prepare 1 onion, sliced
- Take olive oil
- Prepare 6 cloves garlic, minced
- Prepare 1/8 teaspoon black pepper
- Provide 1 can chicken broth, low sodium
- Provide 1 teaspoon basil leaves
- Provide salt
- Use 16 oz pasta (your favorite!)
- Take 2 cups whole milk ricotta cheese
- Use to taste parmesan cheese
Instructions to make Ricotta Zucchini Pasta 🍝:
- Heat olive oil in a pan……
- Place your cut zucchini and sliced onion into olive oil, sauté for several minutes…….
- Add to zucchini and onion your minced garlic and black pepper, continue to sauté for several more minutes……
- Now add your chicken broth and basil leaves, bring to a boil then reduce heat and continue to stir…..
- Meanwhile, boil your favorite pasta, don’t forget to salt your water !
- Drain pasta well, then add cooked pasta to zucchini mixture…….stir lightly……
- Add into pasta / zucchini mix your ricotta cheese, stir on low heat until pasta and veggies are completely coated with the ricotta cheese…….remove from heat……
- Sprinkle Parmesan cheese onto each serving and enjoy 😉!!
Return the pasta to the pot with the zucchini and onion mixture and turn heat to medium. Stir to coat the pasta, adding additional water as needed. This is a pasta bake that perfectly celebrates the season. Filled with sweet spring zucchini, late season lemon and light ricotta the pasta shells avoid being heavy and are fresh and light. The brightness of passata and melted mozzarella make it a super moreish dish.
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