This lemon pesto zucchini pasta with whipped ricotta and meatballs is my favourite summer pasta of all time! Creamy and salty whipped ricotta and pasta tossed with lemon, pesto, zucchini, and parmesan is what summer dinner dreams are made of.
With zucchini season in full swing, here is a delightful summer pasta recipe to put the ubiquitous summer squash to good use. I whipped this up a few Fridays ago for dinner with my parents, and snapped some photos with my phone on a whim. What this recipe post lacks in quality photos, it makes up for in flavour!
ingredients in this summer zucchini pasta
- Ricotta: Use full fat ricotta, and whip it with some lemon zest and sea salt in a food processor until it’s nice and creamy.
- Onions, garlic, zucchini, peppers: You’re going to saute these veggies in some olive oil, along with salt, pepper, and hot red pepper flakes.
- Pasta: Any kind of pasta will do, so use your favourite variety.
- Pesto: I used my favourite basil pesto, which is itself quite lemony. I love it.
- Lemon: For extra lemon flavour, you’re going to use the juice of a whole lemon.
- Parmesan: A big handful of good quality Parmesan or Grana Padano cheese is the perfect addition to this pasta.
- Meatballs: To round out the meal, I added meatballs. You can use your favourite recipe!
how to make whipped ricotta and pesto pasta with zucchini
This dish comes together in no time. Start by making the whipped ricotta. Simply whip together full fat ricotta, lemon zest, and sea salt in a food processor.
Saute onions, garlic, zucchini, and red pepper. Meanwhile, cook the pasta, drain, and reserve 1 cup of the cooking water.
Return the cooked pasta to the pot, add the sautéed vegetables, pesto, lemon juice, reserved pasta water, and Parmesan. Toss to distribute.
To serve, spoon some whipped ricotta into some bowls and spread to cover the bottom. Top with the pasta and meatballs.
more summer pasta recipes to try
- Corn, Bacon, and Jalapeno Pasta Salad
- Creamy Beet Hummus Pasta
- Cilantro Jalapeno Avocado Pesto Pasta with Corn and Beans
I hope that you enjoy this lemon pesto zucchini pasta with whipped ricotta! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. If you post a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. You can also follow along on Facebook and Pinterest.
Enjoy!
Print
Lemon Pesto Zucchini Pasta with Whipped Ricotta
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
This lemon pesto zucchini pasta with whipped ricotta and meatballs is my favourite summer pasta of all time! Creamy and salty whipped ricotta and pasta tossed with lemon, pesto, zucchini, and parmesan is what summer dinner dreams are made of.
Ingredients
Whipped Ricotta:
- 475g whole milk ricotta
- ½ tsp sea salt
- Zest of 1 lemon
Pasta:
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 red pepper, seeded and diced
- 2 medium zucchini, diced
- ½ tsp sea salt
- Pepper, to taste
- ½ tsp hot red pepper flakes
- 1 lb pasta, cooked and drained, 1 cup of water reserved
- ¾ cup pesto
- Juice of 1 lemon
- Big handful shredded Parmesan cheese
- Cooked meatballs, for serving
Instructions
- Make the whipped ricotta: Combine ricotta, salt, and lemon zest in a food processor. Blend until very smooth and creamy. Transfer into a container and refrigerate until ready to serve.
- Make the pasta: Warm the oil in a skillet over medium heat. Add the onion and garlic. Cook for five minutes, stirring occasionally. Add the red pepper and cook a couple minutes more. Next, add the zucchini, salt, pepper, and red pepper flakes. Cook just until zucchini is softened; don’t overlook.
Combine the vegetables with the cooked pasta. Add the pesto, lemon juice, Parmesan, and reserved water from cooking the pasta. Toss well to combine. Season with additional salt if desired. - To serve, spread some whipped ricotta on the bottom of your bowl. Top with pasta and meatballs. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Keywords: lemon pesto zucchini pasta recipe
Comments
No Comments