Creamy Ricotta and Zucchini Pasta

This creamy ricotta pasta is filled with vegetables for a bright, fresh flavor. Made with whole wheat noodles, this delicious bowl of pasta is packed with protein and fiber!

I’m a huge fan of zucchini noodles but sometimes I just need some pasta. So I thought, why not both? Plus, this recipe doesn’t require a spiralizer since you can simply thinly slice the zucchini for this. Adding some veggies to your pasta is the perfect way to bulk up your dinner so you can enjoy a sizeable serving while balancing your plate.

I had some ricotta on hand because I was planning on making zucchini lasagna but I decided to use it as a pasta sauce instead. This almost has an Alfredo-like creaminess but it’s a bit lower in calories.

Tips for Creamy Ricotta Pasta

• Thin the ricotta cheese with a splash of the starchy pasta water. This will make the sauce creamy and it’ll help the sauce stick to the pasta.
• I like using whole wheat pasta for this recipe but you can also try chickpea pasta, which has even more protein and fiber! Chickpea pasta is also a great gluten-free option.

Creamy Ricotta and Zucchini Pasta

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• Author: Liz Thomson
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 2 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Pasta

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Description

This creamy ricotta pasta is filled with vegetables for a bright, fresh flavor. Made with whole wheat noodles, this delicious bowl of pasta is packed with protein and fiber!

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Ingredients

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• 1 tablespoon olive oil
• 1/2 white onion, chopped
• 1 small zucchini, sliced lengthwise and chopped into half moon shapes
• 1/2 cup cherry tomatoes, halved
• 1 clove of garlic, mashed or minced
• 4 oz whole wheat pasta
• 3/4 cup whole milk ricotta cheese
• 1/4 cup Parmesan cheese
• 1/4 teaspoon salt
• Pinch of black pepper

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Instructions

1. In a large skillet, heat the oil over medium heat and add the onion.
2. Let it cook for 5-10 minutes until it begins to soften.
3. Add to the zucchini to the skillet and cook for a 2-3 minutes until it begins to soften.
4. Add in the cherry tomatoes and garlic and cook, covered, over low heat for 5 more minutes.
5. Bring a large pot of water to a boil and cook the pasta according to the package.
6. Once the pasta is done, add in the ricotta, salt, pepper and vegetables.
7. Sprinkle with parmesan cheese and serve!

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Looking for an easy side dish to pair with your pasta? Here are a few of my favorites!

• Strawberry Kale Salad
• Shaved Brussels Sprout Salad
• Oven-Baked Green Bean Fries
• Or check out this list of delicious side dish recipes to serve with pasta!

If you have leftover ricotta, try this blackberry ricotta crostini!

Did you do anything fun this weekend?