Zucchini Ricotta Pasta

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355 CALORIES 53g CARBS 16g FAT 18g PROTEIN
This is a simple dish at its best - pasta, zucchini, garlic, basil, and ricotta cheese. The ricotta cheese essentially becomes the sauce as it melts over the pasta with a little starchy cooking liquid and the zucchini bulks up the serving so you won't be reaching for a second helping. Add other veggies if you like, diced tomatoes are delicious in the dish and sometimes I add often.
The Recipe
Zucchini Ricotta Pasta

Zucchini Ricotta Pasta

PREP TIME: 15 Min
COOK TIME: 20 Min
TOTAL TIME: 35 Min
Diets:
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Ingredients

US METRICS
  • 1 tbsp. olive oil
  • 1/2 cup onion, diced
  • 4 U cloves garlic, minced
  • 8 oz. high fiber pasta
  • 2 U zucchini
  • 1 cup reduced fat ricotta
  • 1/4 cup Parmesan cheese
  • 1 U lemon
  • 4 tbsp. basil

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Instructions

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1

Bring a large pot of salted water to a boil. Meanwhile using a spiralizer, mandolin, sharp knife, or peeler, cut your zucchini into noodles or ribbons. You can also grate it and cook it with the onion if that is easier.

2

Add the pasta to the water and cook for about until al dente. In the last minute of cooking, add the zucchini. Save ½ cup cooking liquid.

3

Add the olive to a large pan over medium heat. Add the onion. Cook for 4-5 minutes. Add the garlic and cook for 1 minute. Add the pasta and zucchini.

4

Add the ricotta, Parmesan, and lemon. Season with salt and pepper. If sauce isn’t becoming smooth, add some pasta cooking liquid.

5

Top with basil and serve.

Nutritional Facts
Serving Size: 2 cups
Amount Per Serving
Calories 355
Calories from Fat 148
% Daily Value *
Total Fat 16g
25%
Saturated Fat 5g
24%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 24mg
8%
Sodium 205mg
9%
Total Carbohydrate 53g
18%
Dietary Fiber 8g
32%
Sugars 7g
Protein 18g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
1 Comment
On Zucchini Ricotta Pasta
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Megan Eaton
May 17, 2016 - 18:14
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4
First time using my veggetti and it turned out great! Loved the flavor and the lightness of this dish!
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