Zucchini Pasta with Ricotta
Ricotta makes this pasta rich and delicious. Use any extra in place of cream cheese on toast or as a substitute for cottage cheese anytime.
Everyday Food, April 2010
83 Ratings
- 5 star values: 17
- 4 star values: 31
- 3 star values: 24
- 2 star values: 10
- 1 star values: 1
Martha Stewart Member
Rating: Unrated
09/15/2013 It's really good different but good. I can taste the lemon zest
Martha Stewart Member
Rating: Unrated
04/08/2013 I made a few modifications to this. I followed the recommendation to add caramelized onions. I'm glad I did. It would have been lacking without. I also tossed the hot pasta with the ricotta and a little pasta water. It made a nice, creamy sauce. Then I added the roasted zucchini and onions and topped it all with Parmesan. I'll make it again.
Martha Stewart Member
Rating: Unrated
07/02/2012 i would give this recipe 3.5 stars if i could. i made a few adjustments: - sauteed the zucchini instead of roasting it as it's 90+ degrees in NYC and we don't have central a/c - added diced caramelized sweet onions without the onions i think the flavor would have been a little lacking. next time i will add more lemon zest (it kind of got lost in all of the pasta). while we're on the topic...a pound of pasta for 4 servings? it was quite a lot of food. i'd make this recipe again, though.
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