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Pasta with Zucchini, Sun-Dried Tomatoes, Ricotta & Pine Nuts

Pasta with Zucchini, Sun-Dried Tomatoes, Ricotta & Pine Nuts

Giorgia Fontana
4.85 from 13 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 563 kcal

Ingredients
  

  • 12 oz dried Pasta (short varieties work best)
  • 2 medium zucchini (around 20 oz in total)
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • salt, to taste
  • 1/2 cup sun-dried tomatoes in oil, drained and cut into strips
  • 3/4 cup fresh ricotta cheese
  • 1/4 cup roasted pine nuts
  • freshly ground black pepper, to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until al dente stirring occasionally. Save a few ladlefuls of pasta water.
  • In the meantime, prepare zucchini. Wash them thoroughly, trim away the ends and cut them into thin slices.
  • In a large pan, add olive oil and garlic. Toss for 60 seconds on medium heat until the garlic starts to release its aroma.
  • Add zucchini to the pan and sauté for 8 to 10 minutes.
  • When zucchini are almost done, add sun-dried tomatoes (cut into strips) and a pinch of salt. Cook for a few more minutes, then turn off the heat.
  • In a large bowl, mix ricotta cheese with a good help of freshly ground black pepper and a ladleful of pasta water to create a thick and creamy sauce.
  • When pasta is ready, drain it and add it to the bowl along with zucchini and dried tomatoes. Mix everything gently to combine the ingredients.
  • Garnish with toasted pine nuts and serve immediately.

Nutrition

Calories: 563kcalCarbohydrates: 73gProtein: 19gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 24mgSodium: 89mgPotassium: 766mgFiber: 5gSugar: 5gVitamin A: 582IUVitamin C: 32mgCalcium: 140mgIron: 3mg
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