Summer Pasta

Cheesy veggie pasta! What’s not to like? Didn’t get a picture ’cause freshdirect delivered our food and hour late and it was a mad dash to get dinner on the table.

Based on this recipe. 


  • 2 medium zucchinis, sliced (mix of yellow and green make for better presentation!)
  • 1 small onion, diced fine
  • 3 cloves of garlic
  • 2 cups loose leaf basil
  • olive oil
  • 8-10 oz ricotta
  • 3/4 cup Parmesan, grated
  • zest from 1 lemon
  • red chili flakes
  • 1lb dried pasta (ziti or fusili)


  1. Cook pasta as per package instructions, very al dente. Drain and set aside 1/2 – 1 cup pasta liquid.
  2. Heat large skillet on medium high heat. Add a bit of oil. Saute onions until soft, 5-8 min or so. Add zucchinis and saute until soft and browned on edges. 10 min.
  3. In a food processor, blend garlic 3 tbs olive oil, basil, ricotta, and a pinch of salt. Set aside.
  4. Once zucchini is done, add ricotta mixture, zest, a pinch of chili flakes, and cooked pasta, slowly adding about 1/4 – 1/2 cup pasta water. Mix. Should be a creamy consistency. Add more water if needed.
  5. Mix in half the Parmesan, then salt to taste (I’d recommend not adding too much salt. The Parmesan was quite salty.)  Serve and top with additional grated Parmesan.


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