Name: Zucchini and ricotta pasta with pine nut crumble
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 375g dried rigatoni pasta; 2 medium zucchini, trimmed; 36.40 gm olive oil; 2 garlic cloves, crushed; 2 tsp fresh thyme leaves; 150g baby spinach; 62.50 ml finely grated parmesan; 200g fresh ricotta, crumbled; 62.50 ml pine nuts; 125.00 ml fresh breadcrumbs; Pinch chilli flakes (optional)

Zucchini and ricotta pasta with pine nut crumble

0 Likes

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Create a simple and delicious vegetarian pasta dish for a quick and beloved weeknight dinner.

Ingredients:

375g dried rigatoni pasta
2 medium zucchini, trimmed
36.40 gm olive oil
2 garlic cloves, crushed
2 tsp fresh thyme leaves
150g baby spinach
62.50 ml finely grated parmesan
200g fresh ricotta, crumbled
62.50 ml pine nuts
125.00 ml fresh breadcrumbs
Pinch chilli flakes (optional)

Instructions:

Boil pasta in a large pot of salted water as per package instructions until tender. Save 1/4 cup of pasta water. Transfer drained pasta to a large heatproof bowl.
Using a vegetable peeler, create thin zucchini ribbons. Heat half of the oil in a pan over medium-high heat and sauté the zucchini with garlic and thyme until just tender, about 3 to 4 minutes. Add spinach and cook until wilted. Mix with cooked pasta, parmesan, ricotta, and reserved liquid. Stir well before serving.
In a pan over medium-high heat, heat the remaining oil, add pine nuts, and stir for 1 minute until light golden. Add breadcrumbs and chili, and stir for 1 to 2 minutes until golden.
Sprinkle pine nut crumble over the pasta before serving.

We use cookies

Similar Recipes

Zucchini Ricotta Pasta Skillet (Cooking for 2)

Creamy super-veg spaghetti

Roasted tomato penne with ricotta crumble

Pea and ricotta gnocchi with zucchini ribbons

Pasta with greens & garlic crumbs