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Zucchini Ricotta Pasta Skillet (Cooking for 2)
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Prep Time:
35 minutes
Total Time:
35 minutes
Creamy one-pot pasta with fresh ricotta cheese sauce, zucchini, basil, and lemon for a light and satisfying meal.
Ingredients:
  • 1 1/2 cups 1/4-inch slices zucchini and/or summer squash
  • 1 clove garlic, finely chopped
  • 2 cups uncooked farfalle pasta (6 oz)
  • 1 3/4 cups Progresso chicken broth (from 32-oz carton)
  • 1/2 cup whole milk ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh basil leaves, plus more for garnish
Instructions:
  • In a 10-inch skillet over medium-high heat, warm up the oil until shimmering. Toss in the zucchini and sauté for 3 to 4 minutes until it starts to caramelize. Stir in the garlic and cook for 30 seconds. Transfer the mixture out of the skillet.
  • Combine the pasta and broth in the skillet, bringing it to a boil. Reduce the heat to medium-low, cover, and simmer for 11 to 13 minutes, stirring occasionally, until the pasta is perfectly al dente. Leave a bit of liquid in the skillet.
  • Combine ricotta cheese, Parmesan cheese, salt, pepper, and sautéed zucchini. Heat for 2 to 3 minutes until warm. Remove from heat, then mix in lemon juice and basil. Transfer to a serving bowl, and sprinkle extra chopped basil on top. Serve with additional Parmesan cheese on the side, if desired.

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