Mediterranean Pasta with Zucchini, Ricotta & Basil Pesto
This warm Mediterranean-inspired pasta features silky zucchini ribbons, a creamy dollop of ricotta, and a swirl of vibrant basil pesto — tossed with al dente pasta and finished with lemon zest and toasted pine nuts. Light, herby, and full of flavor!
⏱️ Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Pasta:
200g (7 oz) short pasta (penne, fusilli, or farfalle)
2 tbsp olive oil
1 large zucchini, thinly sliced or ribboned
2 garlic cloves, minced
Salt & black pepper to taste
½ tsp chili flakes (optional)
Zest of ½ lemon
For the Pesto & Topping:
⅓ cup basil pesto (store-bought or homemade)
⅓ cup ricotta cheese
2 tbsp toasted pine nuts or walnuts
Fresh basil leaves (for garnish)
Grated Parmesan or Pecorino (optional)
Instructions
1. Cook the Pasta:
Bring a pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup pasta water before draining.
2. Sauté the Zucchini:
While pasta cooks, heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add zucchini slices and sauté 4–5 minutes until golden and just tender. Season with salt, pepper, and chili flakes.
3. Combine Everything:
Add the drained pasta to the skillet with zucchini. Stir in pesto and a splash of reserved pasta water to create a light sauce. Add lemon zest and toss gently.
4. Serve:
Plate the pasta and dollop with spoonfuls of ricotta. Sprinkle with toasted pine nuts, fresh basil, and optional Parmesan. Drizzle with a little more olive oil if desired.
Tips
Use ribboned zucchini: Use a veggie peeler to create long, silky ribbons — they cook super quickly and look beautiful!
Add protein: Great with grilled shrimp, chickpeas, or shredded rotisserie chicken.
Make it vegan: Use vegan ricotta and pesto (or make your own with nutritional yeast instead of cheese).
❓ frequently asked questions FAQ
Can I use other veggies?
Yes! Try adding cherry tomatoes, roasted eggplant, or baby spinach.
Can I prep it ahead?
You can cook the pasta and sauté the zucchini in advance — reheat gently and add pesto just before serving.
What kind of pesto works best?
Classic basil pesto is perfect, but arugula or sun-dried tomato pesto also work well.
Nutrition information
Calories: 460
Protein: 15g
Fat: 24g
Carbs: 48g
Fiber: 5g