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Penne With Zucchini and Ricotta: A Simple Taste of Italy

I remember the first time I tasted this dish. It was during a sweltering summer in Tuscany, in a tiny trattoria tucked away on a quiet side street. The simplicity of the flavors – the sweetness of the zucchini, the creamy coolness of the ricotta, the bright pop of basil – was a revelation. It was a perfect embodiment of Italian cooking: fresh ingredients, minimal fuss, and maximum flavor. I’ve been making my own version ever since, and it always brings me back to that sun-drenched afternoon.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5
Yield: 5 servings
Dietary Type: Vegetarian

Ingredients

1 kg small zucchini
2 tablespoons olive oil
4 cloves garlic
500 g penne
Chopped fresh basil
350 g ricotta cheese
Salt and pepper
Fresh parmesan cheese for serving

Equipment Needed

Large pot
Large skillet
Colander
Knife
Cutting board

Instructions

Bring a large pot of water to a boil. Add salt. The water should be generously salted – think of it as seasoning the pasta from the inside out.
Add the zucchini to the boiling water and boil for about 2 minutes. This quick blanching helps to soften them slightly and bring out their sweetness.
Remove the zucchini from the boiling water with a slotted spoon and immediately plunge them into an ice bath to stop the cooking process. This will help preserve their vibrant green color and prevent them from becoming mushy. Once cooled, remove the zucchini from the ice bath and set aside.
Cut the zucchini into 1 cm pieces. Try to keep the pieces relatively uniform in size so they cook evenly.
Heat the olive oil in a large skillet over medium heat.
Mince the garlic and add it to the skillet. Fry the garlic until soft and fragrant, being careful not to burn it. Burnt garlic will impart a bitter taste to the dish.
Add the chopped zucchini to the skillet and let it fry on low heat, stirring occasionally. This gentle cooking will allow the zucchini to caramelize slightly and develop a richer flavor.
While the zucchini is cooking, boil the penne according to the package directions until al dente. Al dente means “to the tooth” in Italian – the pasta should be firm but not hard.
Once the penne is cooked, drain it from the water in a colander, reserving about a cup of pasta water.
Add the cooked penne to the skillet with the zucchini. Add some of the reserved pasta water if the mixture seems too dry.
Add the chopped fresh basil to the skillet. Stir to combine.
Remove the skillet from the heat and gently mix in the ricotta cheese. Be careful not to overmix, as this can make the ricotta grainy. You want to maintain its creamy texture.
Season with salt and pepper to taste.
Serve immediately with freshly grated parmesan cheese.

Expert Tips & Tricks

For a richer flavor, try grilling the zucchini before chopping it and adding it to the pan. The smoky char adds a wonderful depth.
Don’t throw away the zucchini blossoms! If you have access to them, they can be lightly battered and fried for a delicious and beautiful garnish.
If you don’t have fresh basil, you can use dried basil, but be sure to use about half the amount as dried herbs are more concentrated.
To prevent the pasta from sticking together after draining, toss it with a little olive oil.
If the sauce is too thick, add a little more pasta water to thin it out.
To add a little heat, sprinkle in some red pepper flakes along with the zucchini.

Serving & Storage Suggestions

Serve this dish immediately for the best flavor and texture. Garnish with extra fresh basil and a generous grating of parmesan cheese. A simple green salad and some crusty bread would make a perfect accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of milk or water if needed to prevent it from drying out. While it can be frozen, the texture of the ricotta may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	580 kcal	29%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	70mg	23%
Sodium	200mg	9%
Total Carbohydrate	70g	25%
Dietary Fiber	5g	18%
Sugars	8g
Protein	20g	40%

Variations & Substitutions

Gluten-Free: Use gluten-free penne.
Dairy-Free: Substitute the ricotta cheese with a plant-based ricotta alternative. Be sure to check the label for ingredients and nutritional information. Use nutritional yeast to mimic the flavor of parmesan.
Spicy: Add a pinch of red pepper flakes to the zucchini while it’s cooking.
Lemon Zest: Grate some lemon zest into the dish for a bright, citrusy flavor.
Other Vegetables: Feel free to add other vegetables, such as cherry tomatoes, spinach, or bell peppers.
Different Cheese: Use mascarpone cheese instead of ricotta for an even richer and creamier dish.

FAQs (Frequently Asked Questions)

Q: Can I use frozen zucchini?
A: While fresh zucchini is preferred, frozen can be used in a pinch. Be sure to thaw it completely and squeeze out any excess moisture before adding it to the pan.

Q: How do I prevent the ricotta from becoming grainy?
A: Avoid overmixing the ricotta cheese. Gently fold it into the pasta at the very end, off the heat.

Q: Can I make this dish ahead of time?
A: The dish is best served immediately, but you can prepare the zucchini and garlic mixture ahead of time and store it in the refrigerator until ready to cook the pasta.

Q: Can I add protein to this dish?
A: Yes! Grilled chicken, shrimp, or sausage would be delicious additions.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.

Final Thoughts

This Penne with Zucchini and Ricotta is a testament to the beauty of simple Italian cuisine. It’s a dish that is both easy to prepare and incredibly satisfying to eat. I encourage you to try it and experiment with your own variations. Perhaps a sprinkle of toasted pine nuts for added crunch, or a drizzle of balsamic glaze for a touch of sweetness. Whatever you do, I hope this dish brings a little bit of sunshine to your table. Buon appetito!

Penne With Zucchini and Ricotta Cheese Recipe