Fettuccine With Shredded Zucchini Fresh Ricotta And Lemon Zest Recipes

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FETTUCCINE WITH SHREDDED ZUCCHINI, FRESH RICOTTA, AND LEMON ZEST



Fettuccine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest image

I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish.

Provided by Liz Neumark

Categories     Cheese     Dairy     Garlic     Herb     Pasta     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Lunch     Ricotta     Lemon     Mint     Squash     Zucchini     Summer     Healthy     Noodle     Parsley     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4-6 servings

Number Of Ingredients 10

Salt
1 pound fettuccine
4 tablespoons extra-virgin olive oil
3 or 4 garlic cloves, finely chopped or grated
Zest of 1 to 2 lemons
2 medium- large or 4 small zucchini, cleaned but not peeled, and shredded
Freshly ground pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 cup fresh whole-milk ricotta cheese, at room temperature

Steps:

  • Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.
  • Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.

LEMONY SPAGHETTI AND ZUCCHINI



Lemony Spaghetti and Zucchini image

Spaghetti feels light and fresh when tossed with noodle-thin zucchini and lemon.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 7

Kosher salt
1 pound spaghetti
4 tablespoons unsalted butter
1 large zucchini, cut into long, thin "noodles"
1 tablespoon grated lemon zest, plus 3 tablespoons fresh lemon juice and lemon wedges, for serving
1 teaspoon crushed red pepper flakes, plus more, for serving
1 cup grated Parmesan, plus more, for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Cook the spaghetti according to the package directions; drain, reserving 1 cup cooking water.
  • Melt the butter in a large skillet over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with salt.
  • Transfer the spaghetti to a serving bowl. Top with more Parmesan and red pepper flakes and serve with lemon wedges.

ZUCCHINI PASTA WITH RICOTTA



Zucchini Pasta with Ricotta image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds zucchini, thinly sliced lengthwise
Coarse salt and ground pepper
1 pound linguine
Finely grated zest of 1 lemon
1/2 cup ricotta

Steps:

  • Preheat oven to 450 degrees. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.
  • Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.

Nutrition Facts : Calories 565 g, Fat 13 g, Fiber 6 g, Protein 22 g

LEMONY PASTA WITH ZUCCHINI AND FRESH HERBS



Lemony Pasta With Zucchini and Fresh Herbs image

This simple pasta comes together quickly and makes use of what can sometimes be an overwhelming bumper crop of zucchini and other summer squash come August. Browning the squash in two batches is the only semi-fussy request, and it pays off by giving the squash an almost crunchy texture. Lemon and an abundance of fresh herbs provide brightness to this soon-to-be summer staple. Serve it with a tomato and onion salad dressed with plenty of grassy olive oil.

Provided by Colu Henry

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound fusilli or other short curvy pasta
1 1/2 pounds zucchini or other summer squash, or a combination, halved lengthwise and cut into 1/2- inch thick pieces
Kosher salt and black pepper
4 tablespoons olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
Juice and zest of 1 lemon
1/2 cup grated Pecorino or grated Parmesan cheese, plus more for serving
1 1/2 cups roughly chopped herbs, such as mint, basil, chervil, Italian parsley, plus more for garnish
Flaky salt, for serving (optional)

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.
  • Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
  • Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
  • Add the pasta to the skillet, and toss to combine. Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 509 milligrams, Sugar 5 grams

CREAMY ZUCCHINI AND RICOTTA SPREAD



Creamy Zucchini and Ricotta Spread image

Serve this Mediterranean-inspired dip at your next get-together. Just as creamy as hummus but with a touch of creamy ricotta and bright lemon zest, it's sure to be a hit.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1 teaspoon extra-virgin olive oil
1 medium zucchini, grated on the large holes of a box grater
1 garlic clove, minced
1/2 teaspoon fresh thyme leaves
Coarse salt and ground pepper
1/2 cup ricotta
1 tablespoon lemon zest
2 teaspoon lemon juice

Steps:

  • In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.

Nutrition Facts : Calories 75 g, Fat 5 g, Fiber 4 g, Protein 4 g

PASTA WITH ZUCCHINI RICOTTA SAUCE



Pasta With Zucchini Ricotta Sauce image

Make and share this Pasta With Zucchini Ricotta Sauce recipe from Food.com.

Provided by chia2160

Categories     Penne

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

salt and pepper
1/4 cup extra virgin olive oil
3 -4 small zucchini or 3 -4 medium zucchini, about 1 pound, rinsed and cut into 1/4- to 1/2-inch dice
1 teaspoon minced garlic (or more)
1 lb penne or 1 lb other cut pasta
1 cup good ricotta cheese
1 cup basil leaves, washed, dried and torn
1/2 cup freshly grated parmesan cheese (optional)

Steps:

  • Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium-high heat; when hot add zucchini, along with a large pinch of salt and a sprinkling of pepper.
  • Cook, stirring occasionally, until zucchini begins to brown, then lower heat and cook until it is quite tender, about 15 minutes total. About 5 minutes before it is done, stir in garlic and begin to cook pasta.
  • While pasta cooks, warm a serving bowl and put ricotta in it, along with about half the basil. When pasta is tender but not mushy, remove and drain it, reserving about a cup of its cooking liquid.
  • Use as much of this liquid as necessary, a bit at a time, to thin ricotta until it reaches a saucy consistency. Toss with pasta, zucchini, remaining basil and Parmesan, if you are using it, then taste and adjust seasoning. Serve.

Nutrition Facts : Calories 652.6, Fat 24.1, SaturatedFat 7.3, Cholesterol 31.4, Sodium 65.2, Carbohydrate 96, Fiber 14.3, Sugar 1.8, Protein 17.1

ZUCCHINI RICOTTA PASTA SKILLET (COOKING FOR 2)



Zucchini Ricotta Pasta Skillet (Cooking for 2) image

A one-pot pasta that strikes that hard-to-find balance between creamy and light, this meatless meal is satisfying without weighing you down. Fresh ricotta is the base for a silky and comforting cheese sauce, and zucchini brings texture, color and flavor that complement the pasta. Finish the dish with basil and lemon juice at the end of cooking for a bright pop of flavor that makes this dish memorable (and worthy of repeating)!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 11

1 tablespoon olive oil
1 1/2 cups 1/4-inch slices zucchini and/or summer squash
1 clove garlic, finely chopped
2 cups uncooked farfalle pasta (6 oz)
1 3/4 cups Progresso chicken broth (from 32-oz carton)
1/2 cup whole milk ricotta cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh basil leaves, plus more for garnish

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.
  • Add pasta and broth to same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
  • Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired. Serve with more Parmesan cheese on the side, if desired.

Nutrition Facts : Calories 580, Carbohydrate 78 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 3/4 Cups, Sodium 1120 mg, Sugar 5 g, TransFat 0 g

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL



Summer Pasta With Zucchini, Ricotta and Basil image

A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.

Provided by David Tanis

Categories     dinner, lunch, quick, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

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.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 712 milligrams, Sugar 7 grams

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From foolproofliving.com


LEMON RICOTTA STUFFED ZUCCHINI BLOSSOMS | TASTY KITCHEN BLOG
2012-08-17 A quick mix and the batter is ready. Dip, swirl and allow any excess batter to run off of the squash blossoms. A thin coat of batter is all you need. Gently transfer to the hot oil and fry about 2-3 minutes on each side. And that’s it! These squash blossoms have a lovely zing in the ricotta due to the lemon zest and lemon juice, but I still ...
From tastykitchen.com


BEST LEMON RICOTTA PASTA RECIPE - HOW TO MAKE LEMON RICOTTA …
2019-03-26 Return to pot. In a medium bowl, stir together ricotta, Pecorino, oil, and lemon zest and juice. Season with salt, pepper, and red pepper …
From delish.com


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