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
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Pasta
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!
Ingredients
- 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
Instructions
- In a large skillet, heat the oil over medium heat and add the onion.
- Let it cook for 5-10 minutes until it begins to soften.
- Add to the zucchini to the skillet and cook for a 2-3 minutes until it begins to soften.
- Add in the cherry tomatoes and garlic and cook, covered, over low heat for 5 more minutes.
- Bring a large pot of water to a boil and cook the pasta according to the package.
- Once the pasta is done, add in the ricotta, salt, pepper and vegetables.
- Sprinkle with parmesan cheese and serve!
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?
This recipe sounds perfect for summer. Love that you used ricotta in it!
After seeing so many wonderful zucchini recipes, yours has pushed me to finally decide to join the “spiralizer” nation. I love zucchini in just about anything, and mixing it with pasta is so easy, healthy, and de-licious. I love the addition of ricotta, too. Such a delicious way to add some creaminess to the dish!
I love me some ricotta cheese!! Gotta try this. Sounds like a busy weekend, definitely jealous of your treadmill!!!
YAY FOR TREADMILL! 😀 😀 :D!
This past weekend I went to New Mexico to visit my parents, and I brought the stud with me… He’s never been home with me before! 😮
Creamy pasta sounds so good right about now! Also, yay for getting a treadmill! In our old house, we had a spare bedroom that I’d turned into a home gym, but our current house is too small for it. I definitely miss being able to do some cardio at home!
That’s so exciting! I want a treadmill or elliptical so badly, but I don’t have spot for it in my house. Put a couple miles on it for me, will ya?
Thanks for sharing a great dinner idea!
Ricotta cheese is my favorite thing ever. I really need to make this!
Yum! I have been loving cottage cheese lately which I usually sub for ricotta. This sounds great, and am definitely going to try with spaghetti squash soon!
That pasta sound delicious. i love the idea of using ricotta as the base to your sauce. I could eat it straight out of the tub…so good!
This recipe sounds so yummy! We have a plethora of zucchini right now so I am always looking for new ways to use it. We spent the weekend renovating our kitchen; not fun, but much needed.