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    You are in: Home / Recipes / Pasta With Zucchini Ricotta Sauce Recipe
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    Pasta With Zucchini Ricotta Sauce

    Average Rating:

     8 Total Reviews

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    • on August 18, 2009

      Very tasty - thanks for sharing! Next time I might add a smidge of gorgonzola just to give it a slightly more complex flavor. Great weeknight meal recipe.

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    • on November 13, 2008

      This dish was really easy, pretty healthy and very tasty. I am a picky cook wanting all my ingredients to be fresh and natural. This was a perfect way to eat foods that are fresh and natural as well as tasty. I didn't really change anything except using a little less EVOO and definitely added the parm...YUM!

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    • on October 21, 2008

      Just made and ate this for dinner tonight. It was sooooo good and creamy and fresh tasting! I added a little onion and red pepper flakes to the saute. And at the very end added a little shredded roast chicken (just because I happen to have it on hand). I'm doing WW so excluded the olive oil altogether and used a olive oil spray instead. It worked just fine and did not harm the finished taste. I will make this recipe again for sure.

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    • on September 13, 2007

      We all loved this recipe. I doubled everything hoping to have leftovers for the next day. I should have trebled everything as there was only 2tblsp left which I gobbled as I was filling the dishwasher. I also used homegrown zucchini and basil and the freshness was amazing. The parmesan is a must but I did reduce the EVOO. Will be a keeper for the pasta cookbook.

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    • on July 06, 2007

      This is so good! I made it with zucchini and basil from my garden so I really liked it! The zucchini came out perfect, not mushy. I will definitely be making this a lot this summer! Thanks!

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    • on November 10, 2006

      This was so good! It was ready and on the table in 20 minutes. I didn't bother with the whole warming the bowl thing. I just mixed it all up in the deep pan I sauteed the zucchini in and scooped it into the bowls. To cut the calories, I cut the olive oil in half and used light ricotta cheese. It was still really flavorful and satisfying. Will definitely make again!

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    • on November 17, 2005

      Great recipe, very tasty and fast to cook.. Tried it with orecchiette instead of penne Thanks Chia!

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    • on October 02, 2005

      This is my kind of dish, but unfortunately, DH will not eat squash of any kind. I halved this recipe and really enjoyed it - even better as leftovers. Added more garlic and absolutely used the Parmesan cheese. Wonderful flavors. Thanks for posting, Chia.

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    Nutritional Facts for Pasta With Zucchini Ricotta Sauce

    Serving Size: 1 (207 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 652.5
     
    Calories from Fat 217
    33%
    Total Fat 24.1 g
    37%
    Saturated Fat 7.3 g
    36%
    Cholesterol 31.3 mg
    10%
    Sodium 65.1 mg
    2%
    Total Carbohydrate 95.9 g
    31%
    Dietary Fiber 14.3 g
    57%
    Sugars 1.7 g
    7%
    Protein 17.0 g
    34%
    Detailed Nutrition Values About Nutrition Info

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