Pasta and Zucchini With Lemon-Basil Ricotta Cream

1 week ago 10

Democracy Dies successful Darkness

3.8 (99)

By Stephanie Witt Sedgwick

In this summery pasta, ricotta, aromatic with citrus zest and basil, joins zucchini and bulb for a light, satisfying meal.

From erstwhile Nourish columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 4-5

Fine salt
8 ounces dried corkscrew-shaped pasta, specified arsenic rotini oregon fusilli
1 tablespoonful olive oil
1 cupful finely chopped yellowish bulb (1 medium)
2 mean zucchini (1 lb total), diced nary larger than 1/2 inch
1 cupful part-skim ricotta cheese
2 tablespoons low-fat milk
Finely grated zest of 1 ample lemon, positive much for optional garnish
1/3 cupful coarsely chopped caller basil leaves (about 16 ample leaves), positive much thinly sliced leaves for optional garnish
Freshly crushed achromatic pepper

Nutritional Facts

Per serving, based connected 5

Calories
294
Fat
8 g
Saturated Fat
3 g
Carbohydrates
44 g
Sodium
136 mg
Cholesterol
16 mg
Protein
13 g
Fiber
3 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From erstwhile Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published June 26, 2012

Updated March 14, 2026