Zucchini & Ricotta Shells

Total Time
15mins
Prep 5 mins
Cook 10 mins

Creamy pasta shells with zucchini, ricotta cheese, and a hint of lemon, from May 2010 Canadian Living's Mother's Day special.

Ingredients Nutrition

Directions

  1. In a saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup cooking liquid.
  2. In a large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the reserved cooking liquid.
  3. Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
  4. In a skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta, along with mint, green onion, lemon juice, and enough cooking liquid for desired creaminess, tossing to coat.

Reviews

(3)
Most Helpful

Nice fresh and quick dish, great for a busy weeknight. I don't care for raw onion so left the green onion out, otherwise made as directed. Served this as a meatless main course and next time would add some crushed red pepper flakes for a bit of heat, but as is I think it would be a great side to a heartier meat dish. Thanks for sharing the recipe!

loof July 23, 2013

The lemon and mint make this special. My zucchini took longer than 5 minutes to cook, so I was waiting on it to put everything together - recommend starting that earlier. In step 2, you can use the same pot you already used to cook the pasta, instead of a new bowl (I like to wash the fewest dishes possible). Delicious!

FLKeysJen October 24, 2013

Very good - I used a garden delight type of pasta - rotoni and instead of green onions used chives. The ricotta I used was part skim, and added a few cherry tomatoes. Very good and think it will also be good cold as is or with some tuna added. Thanks for sharing - made for veggi swap.

ellie_ August 15, 2013

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