Penne pasta mixed with zucchini with ricotta and parmesan cheese is an Italian meal that is considered to be a classic Jessica Holmes recipe yet can be prepared in a short period and with a small number of ingredients.
Gluten-free as well as being ideal for vegan diets. This meal, which has zucchini that has been fried to a golden brown, creamy ricotta, and penne that has been cooked to the ideal level of firmness, is sure to become one of your new go-to favorites.
The dish’s velvety smoothness and satisfying fullness can be attributed, in part, to the generous amounts of Parmesan that were utilized.
The dinner truly shines because of the slight heat from the red pepper and the tang from the lemon juice, which complement each other extremely well and contribute to the meal’s overall success.
Several compelling arguments in favor of your giving this meal a go for yourself!
A brisk and uncomplicated lunch that can be put together in less than a quarter of an hour and makes use of produce that is currently in season. A dish that tastes like something that your Italian grandma would cook yet only requires seven simple ingredients.
It is also possible to modify it such that it is suitable for diets that do not include gluten as well as vegetarian diets.
How to Make Zucchini Pasta: Zucchini Pasta
To make the pasta ready to eat, do the following: Pasta should be cooked until it retains a little bit of its bite, as directed on the package of pasta.
Put aside a half cup of the water that was used to cook the pasta in a separate container. After the sauce has been applied, covering it with this could be an effective strategy.
Cooking the zucchini in a pan is the first step in preparing it: The first thing you need to do is get a large skillet hot and heat half of the olive oil. After it has achieved the target temperature, add the zucchini and keep cooking it until the bottom is browned.
Continue doing this until the zucchini is completely done. After adding salt and pepper to one side of the meat, you should flip it over and continue to cook it until the other side is browned. Remove the dish from the stovetop and set it aside on the sideboard.
To prepare the sauce, combine the remaining oil, garlic that has been minced, and crushed red pepper flakes in a small bowl. Get things going in the right direction with the aroma in the kitchen. Remove the pan from the heat and, while swirling, add the cheese to the pan.
At this stage, you should include ricotta, pasta, and lemon juice into the dish. If additional liquid is required, incorporate some of the liquid that was used to cook the pasta into the mixture until it is smooth.
After that, sprinkle on some parmesan and fresh herbs, then finish it off with some zucchini. Do you have any zucchini in storage that you might use?
Leftovers are best stored in the refrigerator for up to five days after the meal from which they were originally prepared. It is recommended to reheat the dish in the microwave before serving. It is not recommended to freeze this meal.
Grades:
Pasta is a food that may be consumed by everyone, regardless of whether or not it includes gluten. Penne is needed, although fusilli and rigatoni are both fantastic options that work very well.
Penne is the only necessary option. Ricotta can either be consumed traditionally or utilized by vegetarians and vegans as a replacement for meat.
Both the pre-made Kite Hill that you can buy at the grocery store as well as this almond ricotta that you can make at home are wonderful choices for vegetarians and vegans, respectively.
You may use vegan parmesan that you have produced at home, or you can use parmesan that you have purchased from a grocery store.
When to store something and how to store it: The refrigerator is a suitable location for storing extras for up to five days.
It is recommended to reheat the dish in the microwave before serving. Putting something in the freezer is not a smart move to do at all.
Zucchini Pasta Recipe with Parmesan
This is the easiest summer meal I’ve ever made. In addition to having a flavor profile that transports me to Italy. Tossing together this Zucchini Pasta Recipe with Parmesan takes no time at all.
Made with your preferred pasta and ricotta sauce, and then flash-fried with zucchini for 30 seconds. The dish is made even more delicious by the addition of Parmesan cheese and basil, and yet it manages to remain surprisingly light.
Pasta is a safe bet if you’re looking for something salty and cooked. Certainly not this Lemon Ricotta Zucchini Pasta with Marmalade Zucchini and Creamy Ricotta Sauce.
This is an example of a dish that, despite its ease, manages to impress with its presentation. And the entire process can be completed in under half an hour. Prepare the sauce while the pasta cooks.
Then, after some folding, scrambling, and tasting, you have a finished product that can be served straight from the bowl. Don’t let them know what hit them until you’ve added some fresh basil.
I’m a huge fan of zucchini, but I also think it tastes great. A simple saute in olive oil with some shallots and garlic will do the trick. Allow it to brown slightly for enhanced flavor.
Combined with the onion, zucchini rapidly becomes a thick and jammy paste. You could spread this on bread and eat it as is, it’s that tasty. To be honest, this is one of my top picks for best sauce.
It is both invigorating and soothing. I also appreciate that there is an opportunity for embellishments. You may use roasted tomatoes or bell peppers for the zucchini, and the ricotta will still do its job.
To pair this sauce with:
Creamy ricotta:
I find the most convenient source for ricotta to be the dairy area of the supermarket. But you’re free to use whatever ricotta you choose. If you have access to a kitchen or a cheese counter at a deli (like an Italian market), you can make your own.
Get some fresh pasta while you’re at it and take this dish to the next level.
The sauce is extremely pleasant because of the lemon. Lemon juice combined with organic lemon peel. Use either one or use both, as you see fit. You should shred the skins so that the pieces are as tiny as possible.
Cheese I use Parmigiano Reggiano, but any Parmesan would do. This quantity, when used sparingly, greatly improves the flavor and saltiness of the sauce.
In other words, the water used to boil the pasta is crucial. When added to boiling pasta water, the aforementioned components quickly transform into a velvety sauce.
Pepper with salt:
These are the cornerstones of any good sauce. To taste, of course. Always remember less salt! There’s no limit to how much salt you may add, but too much will make preparation difficult.
In my opinion, rigatoni is the ideal short pasta for this zucchini pasta recipe. Due to their central hollowness, they can absorb far more sauce than conventional pasta.
It’s much simpler to pick up with a fork because it’s larger than a ziti or an elbow. Just based on its size alone, rigatoni has the reputation of being a meaty pasta in my mind. In my opinion, they are best served with a sauce that is not too intense in flavor.
Prepare this Lemon Ricotta Squash Pasta and you’ll be whisked away to Italy in no time. There’s plenty of cheese in this spaghetti recipe, yet it doesn’t taste heavy. Ricotta and lemon make it refreshing, and the golden zucchini gives it a delicious, nutritious twist.
instructions
In a large skillet, heat the olive oil over medium heat; add the shallots and cook for a few minutes, stirring regularly, until tender. Toss in the garlic, stir, and cook for a minute, or until the aroma has developed.
Put in the zucchini and season with half a teaspoon of salt. Pumpkins should be cooked for around 15 minutes, while being stirred often, until tender. Reduce the heat and add a few tablespoons of water if it begins to cling to the pan. When done, take off the heat.
While that’s happening, get a big pot of salted water to a rolling boil. Cook the pasta for around ten to fifteen minutes (follow package directions). Drain the pasta, but set aside 2 cups of the cooking water. placed apart.
Ricotta, Parmesan cheese, lemon zest and juice, 1/2 teaspoon salt, and a sprinkle of black pepper should all be combined in a large basin. The pasta water, about 2/3 a cup, should be added and stirred in.
Add more pasta water until the sauce reaches the desired consistency, creaminess, etc. Check the flavor and seasoning.
Cover the pasta and sauce until ready to serve. Fill your zucchini with the pasta topped with ricotta. Do not stop stirring until all of the ingredients are combined.
Top with more Parmesan and chopped fresh basil before serving. Refrigerate any extra food for up to 24 hours or throw it away.
Zucchini Pasta Recipe with Ricotta
Our ideal summertime meal is a bowl of this one-pot, creamy pumpkin pasta with lemon butter. Cooking this Zucchini Pasta Recipe with Ricotta takes less than 30 minutes, requires only one pot, and is a fantastic way to put that summer squash to good use.
Cucumber-stuffed cream of garlic sauce with a sprinkling of fresh herbs like oregano and basil. Ideal for a quick weeknight dinner or light summer meal.
Even the pickiest eaters in the family will gobble up every last bit of this dish. I get so energized whenever I decide to make a new recipe. However, the outcome is not quite what I had hoped for.
My mental pictures are almost always more beautiful and perfect than anything I could make. They’re probably unrealistic as well, but I do my best to live up to their expectations.
However, I was having trouble forming a clear mental image this time around. Therefore, I didn’t have high hopes for this dish.
And I’m not sure how or why, but it became my go-to recipe for the week. Simple and summery, but warm and satisfying. I’ve tried it, and it does produce results.
Look around for a big enough pot to hold the pasta and the zucchini. Time to start melting butter, shallot, garlic, thyme, and lemon peel.
Sometimes I’ll throw in some red pepper flakes for flavor and heat. The key is to heat the butter until it becomes brown and smells nutty. The shallots become tender, the thyme releases its fragrance, and the bits of lemon and pepper enhance the taste of the butter.
At that, the wonderful aromas from the cooking were complete. It truly is that simple from here on out. First, to your preferred short pasta, add enough shredded zucchini and broth.
Bring the stock to a boil, then add the pasta, and simmer until al dente. Next, mix in some tangy fontina or gouda cheese and a mountain of chopped fresh basil.
The aroma of the lemon, garlic, thyme, and basil will immediately reach your nose if you stir the mixture. I think it’s great. It’s served in the pot with some fresh thyme, basil, and chili flakes.
It would be much better if there was some texture to this meal. Use any nut or seed that has been roasted. A handful of salted pistachios would be wonderful, but toasted walnuts or salted kernels might do in a pinch. Quick consumption of this paste is recommended.
There should be a lot of cream sauce, nearly to the point of being gravy, for the desired effect. If you wait too long to eat, the spaghetti will suck up all the delicious meat juices. The leftovers are delicious, too!
instructions:
First, combine a big cup of red pepper with the butter, shallots, garlic, thyme, lemon peel, and melted peel in a large saucepan and cook over medium. Aim for fried butter and aromatic garlic after around 3 minutes of cooking time.
Put in the spaghetti and then add the lemon butter. Combine broth and zucchini. Add salt and pepper to taste. Second, bring to a boil over a very high flame.
The pasta should be al dente after 5 to 8 minutes of boiling, during which time it should be stirred constantly. Third, stir in the ricotta, fontina, and basil.
Keep cooking for a few more minutes, or until the basil is tender and the mixture is entirely creamy. It should have a creamy texture with a slight hint of moisture.
In separate dishes, serve the spaghetti with a sprinkle of chili flakes, fresh basil leaves, and thyme. Put it to use right away and relish it.
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