Zucchini and Ricotta Pasta

Zucchini and Ricotta Pasta

This recipe is very simple, if all the ingredients are already prepared the sauce can be cooked while the pasta is cooking.

Preparation time 10 mins

Serves 4


1 pack good quality linguine (we suggest Pasta Mennilli)

4 small zucchini cut into small pieces

2 cloves garlic chopped

1/2 long red chilli seeds removed and finely chopped

1 handful breadcrumbs (or to save time 2 slices lightly toasted good quality bread chopped into small croutons)

2 tbspns fresh ricotta (we suggest Myrtleford buttermilk ricotta)

1 handful grated Parmesan

1 tbspns chopped flat leaf parsley

1 tspn finely grated lemon rind

salt, pepper and olive oil


Bring a large pot of water to the boil.

Heat a large frypan over medium heat then add a generous couple of slugs of olive oil.

Add a generous amount of salt to the water and then add the pasta.

Add garlic, chilli and zucchini to the frypan and fry for a few minutes until zucchini is golden. Add breadcrumbs and fry for a couple of minutes until golden. Zucchini should still have some bite to it.

When pasta is al dente. Drain (reserving a little water) and add the pasta and a little of the cooking water to the frypan mix briefly then remove from heat. Add parsley, lemon rind, Parmesan, salt pepper and a squeeze of lemon juice to taste.

Serve by itself or with a simple salad and with extra Parmesan.


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