Name: Zucchini Ricotta Summer Pasta with Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian-American
Ingredients: 1 tbsp extra virgin olive oil, plus extra for finishing; 2 zucchini, sliced into half moons (medium size); 300 g rigatoni pasta (11 oz); 1 cup frozen peas; 1 cup reserved pasta water; 1 cup whipped ricotta; juice from 1/2 lemon, plus zest (about 2 tbsps juice); 1/3 cup freshly grated parmesan (finely grated), plus extra for garnish; 3/4 tsp kosher salt; 1 cup fresh basil, both chiffonade and leaves left whole; red pepper flakes, for garnish; flaky salt, for garnish; finishing olive oil (optional)

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This easy, creamy and light zucchini and ricotta pasta is a delicious summery dinner that comes together in under 30 minutes.

If you’re looking for something light, creamy and summery, let this pasta with ricotta and peas be it. Simple and easy to make, it’s a great option during the weeknight and endlessly versatile.

Need it to be gluten-free? Use your favourite gluten-free pasta.

Want to add more protein? Add some cooked chicken, or even a poached egg on top.

And if you’re a crunchy texture type of person… add some pangrattato (toasted breadcrumbs) on top.

The point is, this creamy lemony zucchini pasta is simple and delicious as is, but always feel free to make it your own. Oh and if you’re looking for a heartier version of this recipe, be sure to check out this creamy ricotta pasta with sausage and radicchio.

Ingredients

extra virgin olive oil
zucchini
rigatoni pasta
frozen peas
ricotta cheese
lemon
parmesan
kosher salt
fresh basil
red pepper flakes
flaky salt
finishing olive oil (optional)

How to Make Whipped Ricotta Dip

When I first discovered how easy it is to make whipped ricotta, I couldn’t believe it. All you need is fresh whole milk ricotta (it tastes best IMO) and a food processor.

Other than those two things, just a few minutes of your time.

Spoon the ricotta into a food processor along with 1/2 tsp of extra virgin olive oil.

Process on high until smooth, creamy and whipped, about two to three minutes. Set aside.

ricotta that has been whipped in food processor.

Keep the whipped ricotta in the fridge in a sealed container until ready to use. This can be prepped in advance.

How to Make Zucchini Ricotta Pasta

Heat a large skillet over medium heat and add the oil. Once hot, add the zucchini and cook until softened, season with salt and pepper. Once cooked through, remove and set aside.

Meanwhile, cook the pasta in a large pot of salted water until al dente, adding the peas with about three to four minutes remaining. Drain the pasta, while reserving the pasta water and set aside.

Pour the pasta into the pot you cooked it in. Turn the heat to low and add half the pasta water along with the ricotta, lemon juice and zest, parmesan and salt. Toss until the pasta is coated, adding more water as needed.

Return the zucchini to the pasta and toss to combine.

Divide the pasta into bowls and top with basil, red pepper flakes, flaky salt, black pepper and extra parmesan. Drizzle with a finishing olive oil and enjoy!

Tips

Fresh ricotta: although it’s not necessary, I’ve tried making whipped ricotta with both the regular tubs and fresh ricotta. Fresh ricotta wins every time. It just tastes better and I think it whips a little nicer and becomes fluffier. A full fat, or whole milk ricotta will also taste best, so I would encourage you to use that. The ingredient list should be simple without added gums or stabilizers. I purchase mine from a market in Toronto that sells fresh ricotta. You should be able to find a high quality, fresh ricotta at an Italian grocery store, speciality cheese store and some well stocked grocery stores.
Whip the ricotta: I personally like to whip the ricotta and use that as opposed to regular ricotta. The whipped ricotta will create a smoother consistency, resulting in a better sauce and overall appearance.
Use a food processor: this is the easiest appliance to use to make whipped ricotta. A blender will also work, but it’s a pain to clean, so I recommend a food processor, this is the one I use at home. If it’s not super smooth after blending, you can add a tiny drizzle of olive oil.
Don’t skip the zest: the lemon zest helps to brighten everything up, so please don’t skip it.

Substitutions

Pasta shape: this would work with other pasta like penne, orecchiette, or ziti.
Gluten-free: use your favourite gluten-free pasta.
Frozen peas: use fresh peas, they likely need an additional minute of cook time.

Ingredients & Products I Recommend:

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Food Processor:

I just recently purchased a new food processor. I love this one from Cuisinart, it’s large, works very well and comes with all the attachments you need.

Finishing oil:

I’ve recently purchased this finishing oil from Graza and I’m absolutely obsessed with it. This oil is meant to be used to finish a dish after cooking, it has a stronger, spicier taste than regular olive oil. The quality of this product is also top notch. And I love the squeeze bottle design which makes it easy to drizzle. I stock up whenever I’m in the U.S. and they recently started offering refillable cans for their squeeze bottles too!

Flaky salt:

I always, always have Maldon flaky salt on hand and add it to almost all of my dishes as a finishing salt. I can’t recommend this enough.

More Pasta Recipes to Try:

I really, really love noodles and pasta, so be sure to check out these other fun recipes!

Are you ready to make this? Let’s get to it!

As always, if you make this zucchini ricotta pasta with peas please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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