Zucchini Ricotta Pasta - Slender Kitchen
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Zucchini Ricotta Pasta

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355
Calories 
53g
Carbs 
16g
Fat 
18g
Protein 
10
Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content

Recipe

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.

Prep Time

Zucchini Ricotta Pasta

9
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 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

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

Directions

  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.
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