Zucchini & Ricotta Pasta

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A vegetarian pleasure for all pasta lovers!


4 minutes

Prep time

10 minutes

Cook time

500 cal.

Per serving


Frying pan, Pot (small), Stovetop, Colander, Grater, Knife


Pasta (orecchiette)

Step 1

Cook the pasta according to package instructions. Wash & slice the zucchini in half lengthwise, then into half moons. Mince or grate the garlic.


Step 2

Heat a drizzle of oil in a pan over medium-high heat. Add the zucchini & garlic. Cook, stirring for 5 min.

Ricotta cheese
Pine nuts
Mint (fresh)
Pasta (orecchiette)

Step 3

Drain the cooked pasta. Add it to the pan with the ricotta. Season with salt & pepper. Add a squeeze of lemon juice. Garnish with mint leaves, pine nuts & lemon zest (optional). Enjoy!

Nutrition facts

View nutritional information

Energy500 cal.
Fat24 g
Carbohydrates58 g
Protein15 g
Fiber6 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Zucchini & Ricotta Pasta" contains 500 Energy, 24 g of Fat, 58 g of Carbohydrates, 15 g of Protein, 6 g of Fiber.

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Zucchini & Ricotta Pasta
Very easy