Zucchini Ricotta Summer Pasta with Peas
Enjoy a light and creamy Zucchini Ricotta Summer Pasta with Peas that’s perfect for warm evenings. This delightful pasta dish combines the freshness of seasonal zucchini and peas with the rich creaminess of whipped ricotta, making it an ideal meal for busy weeknights or special gatherings. Ready in just 30 minutes, this versatile recipe can be customized with your favorite vegetables or herbs, ensuring every bite bursts with flavor. Serve it alongside a refreshing salad or crusty garlic bread for a complete dining experience that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 tbsp extra virgin olive oil, plus extra for finishing
- 300 g rigatoni pasta (11 oz)
- 1 cup frozen peas
- 1 cup whipped ricotta
- juice from 1/2 lemon, plus zest (about 2 tbsps juice)
- 1/3 cup freshly grated parmesan, plus extra for garnish
- 3/4 tsp kosher salt
- 2 zucchini, sliced into half moons (medium size)
- 1 cup fresh basil, both chiffonade and leaves left whole
- red pepper flakes, for garnish
- flaky salt, for garnish
- finishing olive oil (optional)
Instructions
- Heat olive oil in a large skillet over medium heat and sauté sliced zucchini until softened. Season to taste.
- In a pot of salted water, cook rigatoni until al dente; add peas during the last few minutes. Reserve 1 cup of pasta water before draining.
- Return drained pasta to the pot and mix in whipped ricotta, lemon juice, zest, parmesan, and half of the reserved pasta water. Toss to combine and adjust creaminess with more water if needed.
- Fold in sautéed zucchini and serve topped with fresh basil leaves, red pepper flakes, flaky salt, and additional parmesan.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 410
- Sugar: 3g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 20mg