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).
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.
Nutrition
Calories: 440 kcal, Carbohydrates: 55 g, Protein: 19 g, Fat: 17 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 8 g, Cholesterol: 28 mg, Sodium: 256 mg, Potassium: 818 mg, Fiber: 5 g, Sugar: 8 g, Vitamin A: 1027 IU, Vitamin C: 49 mg, Calcium: 286 mg, Iron: 2 mg
