So, how’s the zucchini out by you these days? Here in sultry New Jersey it has us surrounded, which is as good an excuse as any to make this zucchini pasta with ricotta recipe …and which in turn lets me indulge two of my favorite things to do; using my lethal weapon of a mandoline, and making yet another pot of fresh ricotta. Neither one of which should scare you off, since you can make this dish perfectly nicely with a regular knife and ricotta from the store, but I’m just saying.
Start by slicing your zucchini into long thin strips and roasting it under it is tender and golden. In the meantime, cook up a pot of linguine, and make sure you save a little of the pasta water before you drain it. (This is a good basic rule in life…a little pasta water can do amazing things for pretty much any pasta sauce that needs just a teeny bit of loosening.)
Now toss that pasta sauce with a little olive oil and salt and pepper, and then gently stir in some of your roasted zucchini. Drizzle in a little of the pasta water if you think it needs it. Top with some ricotta (and if you do want to make your own, click here for my favorite – and quick! – way to make it), and a little lemon zest.
Take that, zucchini!Print
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large zucchini, thinly sliced lengthwise
- Coarse salt and ground pepper
- 8 ounces linguine
- Zest from two lemons
- 1/2 cup ricotta
- Preheat oven to 450 and line a rimmed baking dish with non-stick foil. Brush with olive oil.
- Arrange zucchini in a single layer on sheets and brush it with more oil. Sprinkle on a little salt and pepper.
- Bake zucchini until tender and starting to turn golden, about 30 minutes.
- While the zucchini is baking, cook the pasta according to package directions. Drain pasta and return to pot, saving about a cup of the pasta water.
- Add the olive oil oil, half of the lemon zest, and zucchini slices to the pasta and gently toss until everything is combined. Add a little of the reserved pasta water if you need to loosen the sauce.
- Divide the pasta mixture among plates, top with ricotta, sprinkle on a little more lemon zest and serve.
Recipe updated from a previous Framed Cooks post.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!