Casarecce Pasta perfectly cooked al dente is tossed with fresh vegetables, a light, yet creamy ricotta sauce then topped with fresh basil pesto and Parmesan cheese. This Casarecce Pasta recipe has so much flavor, is easy to make and makes for a great vegetarian dinner option.
Casarecce Pasta
This simple pasta recipe features the best of summer’s veggies like cherry tomatoes, zucchini and yellow squash, cooked and seasoned with garlic and Italian seasoning and coated in a sauce so incredibly easy to make, it almost doesn’t need a recipe!!
The flavorful, smooth and silky pasta sauce is made by combining pasta water (the pasta cooking water), with a simple ricotta cheese mixture made with only 4 ingredients. The combination of ingredients creates a delicious, rich and light pasta sauce that lightly coats the short pasta and flavors the tender summer squashes and the amazing burst tomatoes.
To tied the flavors together, this casarecce pasta recipe is served drizzled with fresh basil pesto. You can use homemade pesto or store bought.
This has become a popular pasta recipe among family and friends who are always requesting it for dinner.
Why You’ll Love This Pasta Recipe?
- Customizable: Use your favorite type of pasta and your choice of vegetables. Pick your favorite veggies or what’s in season. You can also add meats like Italian sausage, crispy bacon, crispy prosciutto or cooked chicken.
- Vegetarian: This is a hearty vegetarian meal that is filling and delicious and most important filled with veggies. Think of it as a creamy casarecce pasta primavera!
- 30 Minute Meal: You can have a complete meal on the table in 30 minutes or less. Easy pasta recipes like this are life savers during busy weeknights.
Wha Kind of Pasta is Casarecce Pasta?
There is a great variety of pasta shapes in Italy and around the world. Casarecce, are short pasta noodles that originated in one of the largest and most populated Mediterranean islands of Southern Italy, Sicily. This traditional Sicilian pasta is also known as “casareccia”. Oftentimes is made with squid ink which gives it a nice color and flavor. As for the shape, this short pasta almost looks like a rolled up scroll with a distinct grove down the middle and slightly curled edges.
You can find casarecce noodles in the pasta aisle of any supermarket. Some brands sell it as part of a “special collezione“, while others have organic casarecce pasta year round.
What Does Casarecce Means In Italian?
Casarecce, pronounced “cah-sah-ret-chee” means “homemade” in Italian.
Easy Ricotta Pasta Ingredients
This vegetarian casarecce pasta recipe is made with simple ingredients and the good news is, you can customize the dish to your taste. Be sure to check the printable recipe card below for the complete ingredient’s list and their exact quantities.
- Pasta: Casarecce noodles or any other variety of short pastas such as penne, shells or rigatoni.
- Ricotta Cheese Sauce: Ricotta cheese, lemon zest, red pepper flakes, fresh basil. If you don’t have fresh basil, other fresh herbs like Italian parsley or fresh thyme can be used.
- Vegetables and Aromatics: Zucchini, yellow squash, cherry tomatoes, onions, garlic cloves.
- Seasonings: Salt, black pepper, Italian seasoning.
- Basil Pesto: You can use homemade basil pesto or store bought pesto.
- Parmesan Cheese: Freshly grated Parmesan is always best but, I will not lie and tell you that I always use fresh Parmesan cheese. I have no shame admitting that I sometimes buy grated Parmesan in a recognizably famous plastic container that has a green lid.
How To Make This Casarecce Pasta Recipe?
This is just a quick review on how to make this pasta recipe. In the printable recipe card below you can find specific instructions.
- In a medium bowl, combine the ricotta, chopped basil, lemon zest and chilli flakes. Set aside.
- In a large skillet heat the oil. over medium heat. Cook the onions, zucchini and the yellow squash stirring frequently with a wooden spoon.Stir in the tomatoes and seasonings and cook until the zucchini and squash become tender. Next, stir in the garlic and cook until fragrant. Remove from the heat.
- Bring a large pot of salted water to boil over medium-high heat. Cook the pasta according to package directions until al dente. Drain pasta reserving 1 cup of the pasta cooking water.
- Return the cooked pasta to the pot and turn the heat to medium-low heat. Stir in the ricotta mixture and some of the pasta water. Toss to coat then, stir in the cooked vegetables and the Parmesan cheese. The pasta should look creamy. Add additional pasta water if necessary.Season to taste.
- Serve immediately drizzled with basil pesto and additional Parmesan cheese if desired.
Storing and Reheating
Storing: This pasta recipe is best when eaten right after is made and while is still warm. Pasta dishes, especially pasta with creamy sauces (whether you use pasta water or heavy cream to create the sauce), dries up because the noodles absorb the sauce, changing the texture of the pasta slightly as well. If you have leftovers, keep them in an airtight container in the refrigerator for about 2 days.
Reheating: Place the leftovers in a skillet or saucepan and reheat over low heat. The pasta will be a bit dry so adding a splash of milk, vegetable broth, chicken broth or water is a must to help the sauce become creamy again. Season as needed with salt and pepper and garnish with Parmesan cheese. You can add additional pesto as well. Keep the heat low. If you bring the pasta to a boil, the sauce will separate becoming oily.
Casarecce Pasta Tips for Success
- If you don’t have casarecce pasta handy, you can use any short pasta such as rotini, elbows, fusilli, campanelle, callentani or any other.
- Always add salt to the pasta water. This simple step flavors the pasta from the very beginning.
- Don’t overcook the pasta. The pasta should be cooked just al dente so although is tender, it should have a somewhat firm bite.
- Save about a cup of the pasta water. This is essential to make the sauce.
- If you don’t have any basil pesto, you can skip it although the combination of the creamy ricotta and basil pesto is delicious!
Check these other easy pasta recipes:
- Pasta with Asparagus in Lemon Cream Sauce
- Creamy Chicken Pesto Pasta
- Cajun Alfredo Shrimp Pasta
- Baked Mac and Cheese Recipe
- Easy Garlic Butter Pasta
Casarecce Pasta Recipe with Zucchini, Ricotta and Basil Pesto
Ingredients
- 8 ounces ricotta cheese
- 1 tablespoon finely chopped fresh basil
- Zest of 1 large lemon
- 1/4 to 1/2 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 1 small onion finely chopped
- 3 medium zucchini about a pound, cut in half lengthwise and sliced into 1/4-inch thick pieces
- 2 medium yellow squash cut in half lengthwise and sliced into 1/4-inch thick pieces
- 4 garlic cloves minced
- 1 pint cherry tomatoes
- 1 teaspoon Italian seasoning
- Salt and ground black pepper to taste
- 12 ounces dry caserecce pasta or any other short pasta
- 3/4 cup grated Parmesan cheese plus more for serving
- 1/2 cup homemade or store-bought fresh basil pesto
Instructions
- In a medium mixing bowl, combine the ricotta, chopped basil, lemon zest and red pepper flakes until well combined. Set aside.
- Heat the oil in large skillet over medium heat. Add the onions and cook, stirring frequently for 3-4 minutes or until they start to become translucent. Add the zucchini and the yellow squash and cook, stirring frequently for about 5-6 minutes.
- Stir in the tomatoes and season with Italian seasoning and salt and pepper to taste. Cook, stirring often for about 5 additional minutes or until the zucchini and yellow squash become tender.
- Stir in the garlic and cook for about a minute or until the garlic become fragrant. Remove from the heat.
- Meanwhile, while the vegetables are cooking, cook the pasta in salted water according to package directions until al dente. Drain the pasta reserving 1 cup of cooking water.
- Return the cooked pasta to the pot and turn the heat to medium low. Stir in the ricotta mixture and 1/2 cup of the cooking water. Toss well to coat the pasta evenly. Next, stir in the cooked vegetables and the Parmesan cheese and toss gently to combine.
- Season to taste with salt and pepper. The pasta should look creamy. You can add additional pasta water if necessary.
- Scoop pasta into serving bowls and serve immediately drizzled with basil pesto and additional Parmesan cheese (optional).
Recipe Notes
- If you don’t have casarecce pasta handy, you can use any short pasta such as rotini, elbows, fusilli, campanelle, callentani or any other.
- Always add salt to the pasta water. This simple step flavors the pasta from the very beginning.
- Don’t overcook the pasta. The pasta should be cooked just al dente so although is tender, it should have a somewhat firm bite.
- Save about a cup of the pasta water. This is essential to make the sauce.
- If you don’t have any basil pesto, you can skip it although the combination of the creamy ricotta and basil pesto is delicious!
- This pasta is best when served warm, after is made. Leftover can be kept in the fridge for about 2 days.
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