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Zucchini Ricotta Summer Pasta with Peas Recipe

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4 from 85 reviews

  • Author: Amelia
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Zucchini Ricotta Summer Pasta with Peas is a light, creamy, and fresh pasta dish perfect for summer. It features tender sautéed zucchini, sweet peas, creamy ricotta and Parmesan cheeses, and bright lemon zest and juice, all tossed with pasta and fresh herbs. This easy stovetop recipe comes together quickly without a heavy sauce, making it a perfect weeknight dinner that’s both flavorful and satisfying.

Ingredients

Pasta

  • 12 ounces pasta, such as penne, rigatoni, or spaghetti

Vegetables & Aromatics

  • 2 tablespoons olive oil
  • 2 medium zucchini, thinly sliced or diced
  • 1 cup frozen or fresh peas
  • 3 cloves garlic, minced

Cheese & Dairy

  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Extra Parmesan, for serving

Flavorings & Herbs

  • 1 lemon, zested and juiced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chopped fresh basil
  • Salt and black pepper, to taste

Other

  • 1/2 cup reserved pasta water

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta well.
  2. Sauté zucchini: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the thinly sliced or diced zucchini and cook for 4–5 minutes, stirring occasionally, until the zucchini becomes tender and lightly golden but still holds some firmness.
  3. Add aromatics: Add the minced garlic and red pepper flakes to the skillet and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
  4. Cook peas: Stir in the peas and cook for an additional 2–3 minutes until they are heated through and tender.
  5. Prepare ricotta mixture: In a bowl, whisk together the ricotta cheese, grated Parmesan, lemon zest, lemon juice, salt, and black pepper until smooth and creamy.
  6. Combine pasta and vegetables: Add the drained pasta to the skillet containing the zucchini and peas. Reduce the heat to low.
  7. Make the sauce: Stir in the ricotta mixture with the pasta and vegetables. Gradually add the reserved pasta water, a little at a time, until the sauce reaches a creamy consistency that coats the pasta evenly.
  8. Add herbs and season: Stir in the chopped fresh basil and adjust the seasoning with more salt and pepper if needed.
  9. Serve: Serve the pasta warm, topped with extra grated Parmesan, additional lemon zest, and freshly ground black pepper for extra flavor.

Notes

  • Use full-fat ricotta cheese for the creamiest and richest sauce texture.
  • Do not overcook the zucchini; aim to keep it slightly firm for a pleasant bite and texture contrast.
  • Add grilled chicken or shrimp on top for extra protein and make it a more substantial meal.
  • Fresh herbs like basil, mint, or parsley can be swapped or combined to vary the flavor profile.
  • For a brighter, more citrusy flavor, feel free to add extra lemon juice when mixing the ricotta sauce.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course, Pasta, Dinner
  • Method: Stovetop
  • Cuisine: Italian, Mediterranean

Find it online: https://justsosweet.com/zucchini-ricotta-summer-pasta-with-peas-recipe/