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    You are in: Home / Recipes / Zucchini & Ricotta Shells Recipe
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    Zucchini & Ricotta Shells

    Zucchini & Ricotta Shells. Photo by FLKeysJen

    1/2 Photos of Zucchini & Ricotta Shells

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Katzen's Note:

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

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    Serves: 4


    Units: US | Metric


    1. 1
      In a saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup cooking liquid.
    2. 2
      In a large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the reserved cooking liquid.
    3. 3
      Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
    4. 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.

    Ratings & Reviews:

    • on July 23, 2013


      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!

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    • on October 25, 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!

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    • on August 16, 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.

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    Nutritional Facts for Zucchini & Ricotta Shells

    Serving Size: 1 (237 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 448.8
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 3.3 g
    Cholesterol 15.6 mg
    Sodium 40.4 mg
    Total Carbohydrate 74.4 g
    Dietary Fiber 4.2 g
    Sugars 5.2 g
    Protein 16.9 g

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