July 4, 2024

Zucchini Ricotta Summer Pasta with Peas

Zucchini Ricotta Summer Pasta with Peas

This creamy ricotta pasta with zucchini and peas is an easy and light dinner option that's perfect in the summer.



  • 1 tbsp extra virgin olive oil, plus extra for finishing
  • 2 zucchini, sliced into half moons (medium size) 
  • 300 g rigatoni pasta (11 oz)
  • 1 cup frozen peas
  • 1 cup reserved pasta water
  • 1 cup whipped ricotta
  • juice from 1/2 lemon, plus zest (about 2 tbsps juice)
  • 1/3 cup freshly grated parmesan (finely grated), plus extra for garnish
  • 3/4 tsp kosher salt
  • 1 cup fresh basil, both chiffonade and leaves left whole
  • red pepper flakes, for garnish
  • flaky salt, for garnish
  • finishing olive oil (optional)
  1. Heat a large skillet over medium heat and add the oil. Once hot, add the zucchini and cook until softened, season with salt and pepper. Once cooked through, remove and set aside.
  2. Meanwhile, cook the pasta in a large pot of salted water until al dente, adding the peas with about three to four minutes remaining. Drain the pasta, while reserving the pasta water and set aside.
  3. Pour the pasta into the pot you cooked it in. Turn the heat to low and add half the pasta water along with the ricotta, lemon juice and zest, parmesan and salt. Toss until the pasta is coated, adding more water as needed.
  4. Return the zucchini to the pasta and toss to combine.
  5. Divide the pasta into bowls and top with basil, red pepper flakes, flaky salt, black pepper and extra parmesan. Drizzle with a finishing olive oil and enjoy!


How to make whipped ricotta: Spoon the ricotta into a food processor along with 1/2 tsp of extra virgin olive oil. Process on high until smooth, creamy and whipped, about two to three minutes. Set aside. This can be made in advance and stored in a sealed container in the fridge.

Pasta water: you may not need the full cup of water, add more as needed. If you'll have leftovers, keep the pasta water separate and add more when reheating.

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