Zucchini & Ricotta Pasta

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


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

Average estimated amount for one serving

Energy500 cal.
Fat24 g
Carbohydrates58 g
Protein15 g
Fiber6 g

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.

Any feedback you want to share with us on this recipe?Write a review
Zucchini & Ricotta Pasta
Very easy