Zucchini Lemon Basil Ricotta Pasta
This one pot pasta with a creamy ricotta cheese sauce paired with fresh lemon and basil is perfection!
Servings: 4 servings
Ingredients
- 12 ounces penne pasta or other short-cut pasta reserve 1/2 cup pasta water
- 1 tablespoon olive oil
- 1/2 cup diced shallot or yellow onion
- 1 1/2 cups diced zucchini
- 1 teaspoon grated or minced garlic
- 1/2 cup defrosted corn
- 1/4 teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper to taste
- 1/4 cup dry white wine
- 1 cup part skim or whole milk ricotta cheese
- 1/4 cup shredded Parmesan cheese
- Zest and juice of a lemon
- 1/3 cup basil leaves chopped
Instructions
- Cook the pasta until al dente. Reserve 1/2 cup of the pasta water then drain the pasta into a colander. Return the pot to the stove and heat the olive oil over medium-high heat.
- Add in the shallot and sauté for a minute. Add in the zucchini, corn, red pepper flakes, salt and pepper. Sauté another 2 minutes and then add in the garlic. Sauté for another minute.
- Pour in the white wine and stir everything together. Add in the ricotta, Parmesan and reserved pasta water. Stir together until a sauce forms then add the pasta back in along with the lemon zest, juice and basil. Stir everything together until coated in the sauce and taste for seasoning. Serve immediately topped with extra basil and Parmesan cheese.
Nutrition
Calories: 329kcal | Carbohydrates: 40g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 23mg | Sodium: 151mg | Fiber: 3g | Sugar: 5g