Zucchini, Lemon, and Ricotta Penne Pasta

Written By Judy Doherty, MPS, PCII
Zucchini, Lemon, and Ricotta Penne Pasta

Zucchini, Lemon, and Ricotta Penne Pasta

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
20 Min
Total time
30 Min
A delicious summer recipe that uses a lot of fresh zucchini from the garden or farmer's market. A small amount of artisan ricotta melts over the top to finish it. No one will mind that it is meatless.

Ingredients

  • 8 ounces penne pasta boiled according to package directions (reserve some liquid for veggies), drained and reserved
  • 1 tsp olive oil extra virgin
  • 1/2 cup onion diced fine
  • 5 cloves garlic peeled and minced
  • 4 cups zucchini sliced thin
  • 2 each lemons zest and juice
  • 1/4 cup water pasta cooking water
  • 1/4 cup ricotta cheese part skim
  • 1 cup fresh basil chop half and reserve half for garnish

Instructions

  1. Boil pasta according to package directions. Reserve a little cooking liquid for the veggies. Drain and hold in colander.
  2. In a large skillet, saute the onion and garlic for a minute. Add the zucchini, lemon juice, and a little pasta cooking water. Cook covered on high. Stir frequently.
  3. When the zucchini is tender and transparent, add the pasta. Add a little more cooking liquid and stir well. Stir in the chopped basil.
  4. When the pasta is combined, top with small scoops of ricotta, one per person. Top with basil and julienned lemon zest.
  5. Place the lid on the pot and heat through until the ricotta melts a little. Serve hot.

Nutrition Facts

Calories

362.38

Fat

11.39 g

Sat. Fat

5.95 g

Carbs

52.86 g

Fiber

3.79 g

Net carbs

49.06 g

Sugar

8.17 g

Protein

13.01 g

Sodium

65.52 mg

Cholesterol

29.02 mg
copyright foodandhealth.com
vegetables, pasta
Main Course
Plant Based, Italian, Mediterranean
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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