Best 3 Summer Pasta With Zucchini Ricotta And Basil Recipes

Escape the ordinary and embark on a culinary journey with this refreshing Summer Pasta with Zucchini, Ricotta, and Basil. This vibrant dish is a symphony of flavors that will transport your taste buds to a sun-drenched Italian countryside. With its medley of fresh, seasonal ingredients, it's a celebration of summer's bounty.

Dive into the delightful union of tender zucchini, creamy ricotta cheese, aromatic basil, and tangy lemon zest. The pasta, cooked to al dente perfection, provides a sturdy foundation for this medley of flavors to dance upon. Each bite is a journey through a garden of delights, leaving you refreshed and invigorated.

But this article doesn't stop at one tantalizing recipe. It's a treasure trove of culinary inspiration, featuring a collection of summer pasta dishes that will ignite your passion for cooking. From the classic Caprese Pasta Salad, bursting with ripe tomatoes, mozzarella, and basil, to the elegant Lemon Ricotta Pasta, where tangy lemon and creamy ricotta create a harmonious balance, there's something for every palate.

Expand your culinary horizons with the vibrant Pesto Pasta with Roasted Vegetables, where colorful vegetables and nutty pesto come together in a symphony of flavors. Or, indulge in the simplicity of the Zoodles with Cherry Tomatoes and Burrata, where fresh cherry tomatoes and creamy burrata elevate simple zucchini noodles to a gourmet delight.

Each recipe is meticulously crafted with easy-to-follow instructions, ensuring that even novice cooks can create these culinary masterpieces. With its focus on fresh, seasonal ingredients and vibrant flavors, this article is an ode to summer's bounty, inviting you to savor the essence of the season with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL RECIPE - (4/5)

Summer Pasta With Zucchini, Ricotta and Basil Recipe - (4/5) image

Provided by á-24269

Number Of Ingredients 11

Ingredients

Extra-virgin olive oil
1 small onion, finely diced
2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
Salt and pepper
2 garlic cloves, minced, or 2 tablespoons chopped green garlic
1 ounce basil, about 2 cups loose leaves
1 pound ziti or other dry pasta
8 ounces ricotta, about 1 cup (see recipe)
Pinch of crushed red pepper
Zest of 1 lemon
2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

Steps:

Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat. Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil. Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water. Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

SUMMER ZUCCHINI PASTA

Summer Zucchini Pasta image

I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy summer zucchini pasta is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. -Beth Berlin, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 package (16 ounces) pappardelle or tagliatelle pasta
1/4 cup olive oil
2 small zucchini, cut into thin ribbons
2 small yellow summer squash, cut into thin ribbons
4 garlic cloves, thinly sliced
2 cans (14-1/2 ounces each) diced tomatoes with roasted garlic, undrained
1/3 cup loosely packed basil leaves, torn
1 tablespoon coarsely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.

Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 505mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

ONE-POT ZUCCHINI-BASIL PASTA

One-Pot Zucchini-Basil Pasta image

This no-colander-necessary, one-pot pasta method isn't a gimmick: Cooking the noodles in just enough seasoned stock means they're done in the same amount of time it takes the liquid to reduce into a concentrated, extra flavorful sauce. Mascarpone makes it silky, though crème fraîche or even softened cream cheese would be solid substitutes. While the pasta cooks, make a quick gremolata of chopped parsley, salted almonds and basil, which adds brightness and texture to the finished dish. Though this pasta comes together quickly, it requires more attention than some: Be sure to stir frequently so the noodles cook evenly, and add a splash of water toward the end of cooking, as needed, so they stay saucy.

Provided by Alexa Weibel

Categories dinner, easy, for two, lunch, quick, weekday, pastas, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 3/4 cups vegetable stock
12 ounces medium pasta shells
2 medium zucchini (about 14 ounces total), trimmed and cut into 1/2-inch cubes
4 ounces mascarpone, crème fraîche or softened cream cheese
1 large garlic clove, finely chopped
1/3 packed cup thinly sliced basil
Kosher salt and black pepper
3 tablespoons chopped roasted salted almonds
3 tablespoons chopped Italian parsley

Steps:

In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, mascarpone, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.
Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.
Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcook the zucchini. It should be tender, but still have a slight crunch.
Use a good quality olive oil. This will add a lot of flavor to your dish.
Season the dish to taste. Add salt, pepper, and other spices to your liking.
Serve the pasta immediately. This is when it will be at its best.

Conclusion:

This summer pasta with zucchini, ricotta, and basil is a delicious and easy-to-make dish that is perfect for a summer meal. It is packed with fresh, flavorful ingredients and is sure to please everyone at the table. So next time you are looking for a quick and easy summer meal, give this recipe a try!