Zucchini Ricotta Pasta Skillet (Cooking for 2)
Servings 2 people
Ingredients
- 1 tbs olive oil
- 1 1/2 cups zucchini and / or summer squash slices about 1/4 inch
- 1 clove garlic finely chopped
- 2 cups farfalle pasta, uncooked
- 1 3/4 cups chicken broth from 32 oz carton
- 1/2 cup ricotta cheese whole milk
- 2 tbs parmesan cheese grated
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp lemon juice fresh
- 2 tbs basil leaves fresh, plus more for garnish
Instructions
- In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.
- Add pasta and broth to the same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
- Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired. Serve with more Parmesan cheese on the side, if desired.
Notes
Zucchini Ricotta Pasta Skillet (Cooking for 2)
A one-pot pasta that strikes that hard-to-find balance between creamy and light, this meatless meal is satisfying without weighing you down. Fresh ricotta is the base for a silky and comforting cheese sauce, and zucchini brings texture, color and flavor that complement the pasta. Finish the dish with basil and lemon juice at the end of cooking for a bright pop of flavor that makes this dish memorable (and worthy of repeating)!
Expert Tips
- Penne can be substituted for the farfalle in this recipe.
- While this recipe makes a satisfying main dish, you could also serve it alongside any roast meat.