Tender zucchini and ricotta pasta

Name: Tender zucchini and ricotta pasta
Total time: 25 min
Yield: 2 servings
Ingredients: 6 oz dry pasta; 1 medium, finely diced zucchini; ½ cup pasteurized, vegetarian rennet ricotta; 1 tbsp olive oil; 2 tbsp grated, vegetarian rennet parmesan; ¼ tsp salt

Small pieces of zucchini and a mild ricotta sauce wrapped around pasta.

25 minutes estimated for the original recipe · 2 servings

Dinnervegetarian

These are familiar home meals, not a medical diet. Before cooking for someone facing illness, check their allergies and follow their care team’s advice about food, texture and dietary restrictions.

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

pasta6 oz dry
zucchini1 medium, finely diced
ricotta½ cup pasteurized, vegetarian rennet
olive oil1 tbsp
parmesan2 tbsp grated, vegetarian rennet
salt¼ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Cook pasta according to its package. Reserve some cooking water before draining.
Meanwhile, heat oil in a skillet over medium-low heat. Add zucchini and cook for 8–10 minutes until tender, stirring occasionally.
Turn the heat to low. Add ricotta, salt and enough reserved water to make a loose sauce.
Fold in pasta and parmesan. Stir gently until hot, adding more cooking water if needed.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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