As summer approaches and the days grow warmer, I find myself longing for vibrant, light meals that celebrate the season’s bounty. That’s when I stumbled upon this delightful recipe for Zucchini Ricotta Summer Pasta with Peas. The moment I combine tender zucchini with creamy ricotta and sweet bursts of peas, I can almost hear the cheerful laughter from backyard barbecues filling the air.
In under 30 minutes, this dish transforms simple ingredients into a comforting yet refreshing dinner that can easily be customized. Whether you choose to keep it gluten-free or add a protein-rich twist, this summer staple is the perfect antidote to the predictable fast food routine. So, grab your apron, and let’s welcome the flavors of summer into our kitchen with this exquisite pasta dish that brings together freshness and comfort in each bite!
Why is Zucchini Ricotta Summer Pasta with Peas a Must-Try?
Bright, Fresh Flavors: This dish is like summer on a plate, featuring the vibrant tastes of zucchini and sweet peas.
Quick and Easy: In just 30 minutes, you’ll have a delicious dinner ready, perfect for busy weeknights.
Versatile Base: Enjoy it gluten-free or topped with your favorite protein for added richness.
Crowd-Pleasing Dish: Whether family or friends, everyone loves this comforting yet light meal.
Easy Customization: With simple substitutions, you can make this recipe your own—try adding lemon zest or fresh herbs for an extra kick!
Embrace the season and elevate your dinner game; you’ll find this recipe is a fantastic alternative to your usual fast food options.
Zucchini Ricotta Summer Pasta with Peas Ingredients
For the Pasta
- Zucchini – Adds freshness and texture. Substitution: Use yellow squash for a similar effect.
- Pasta – The base of the dish, offers structure. Substitution: Can opt for gluten-free pasta.
- Peas – Introduces sweetness and vibrant color. Substitution: Fresh or frozen green peas work well.
For the Sauce
- Ricotta Cheese – Provides creaminess and richness to the sauce. Prep Note: Whip with olive oil to enhance texture.
- Parmesan Cheese – Enriches flavor and adds umami. Substitution: Pecorino Romano can be used for a sharper taste.
- Lemon Juice and Zest – Brightens flavors and adds a fresh aroma. Substitution: Lime juice may be used for a different twist.
- Extra Virgin Olive Oil – For cooking and drizzling. Note: A finishing oil adds depth; choose one with a strong flavor.
For the Finish
- Basil – Provides aromatic notes and enhances the dish’s summery appeal. Substitution: Fresh parsley can be used if basil isn’t available.
- Red Pepper Flakes – Adds a hint of heat to balance the creaminess.
- Flaky Salt – Enhances flavor and texture with a delightful crunch.
- Black Pepper – Brings warmth and depth of flavor.
How to Make Zucchini Ricotta Summer Pasta with Peas
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Whip Ricotta: In a food processor, blend ricotta with ½ teaspoon of olive oil for 2-3 minutes until smooth and creamy; set aside to develop a luscious texture.
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Cook Zucchini: Heat a large skillet over medium heat, adding a splash of olive oil. Sauté chopped zucchini until softened and lightly golden, seasoning with a pinch of salt and pepper before setting them aside.
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Prepare Pasta: In a large pot of salted boiling water, cook your pasta until just al dente. Add the sweet peas for the last 3-4 minutes of cooking, then reserve 1 cup of pasta water before draining the pasta.
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Combine Ingredients: Return the drained pasta to the pot, reducing heat to low. Stir in half of the reserved pasta water with whipped ricotta, lemon juice, lemon zest, parmesan, and a pinch of salt. Toss everything together until well coated.
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Add Zucchini: Gently fold the cooked zucchini back into the pasta mixture, adding more pasta water if necessary to achieve a creamy consistency that’s just right.
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Serve: Portion the pasta into bowls, garnishing each with fresh basil, a sprinkle of red pepper flakes, flaky salt, and a drizzle of olive oil for that finishing touch.
Optional: Add a squeeze of fresh lemon for extra brightness just before serving.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Zucchini Ricotta Summer Pasta
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Fridge: Store the Zucchini Ricotta Summer Pasta in an airtight container for up to 3 days. To maintain freshness, separate any toppings like basil or red pepper flakes until ready to serve.
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Freezer: For longer storage, freeze the pasta without additional toppings in a freezer-safe container for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before reheating.
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Reheating: Gently reheat the pasta on the stovetop over low heat, adding a splash of the reserved pasta water or a little olive oil to keep it creamy. Avoid the microwave to prevent uneven heating.
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Texture Tip: If the pasta seems a bit dry after freezing and reheating, a quick addition of water or olive oil will help revive its luscious consistency.
Expert Tips for Zucchini Ricotta Summer Pasta
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Perfect Pasta Texture: Ensure you don’t overcook the pasta; it should be al dente to hold its shape and texture amidst the creamy sauce.
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Whip Ahead: Preparing the whipped ricotta in advance can save time and allow for a smoother cooking experience when making Zucchini Ricotta Summer Pasta.
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Season Gradually: Taste as you go! Adding salt and lemon juice slowly helps achieve that perfect balance of flavors without overpowering the dish.
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Pasta Water Magic: Reserve plenty of pasta water. It’s a secret weapon to adjust the sauce’s creaminess for your Zucchini Ricotta Summer Pasta, ensuring it clings perfectly without becoming watery.
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Zucchini Tips: Cut the zucchini into uniform pieces for even cooking; smaller pieces cook faster and blend nicely with the pasta and sauce.
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Fresh Ingredients Matter: Using fresh herbs and seasonal vegetables elevates the dish’s flavor, making every bite of your Zucchini Ricotta Summer Pasta a summer delight.
Zucchini Ricotta Summer Pasta with Peas Variations & Substitutions
Get ready to make this delightful dish your own with these fun and tasty ideas!
- Gluten-Free: Use gluten-free pasta to keep this dish light and accessible for everyone at the table.
- Extra Veggies: Add diced bell peppers or spinach for a vibrant boost of color and even more nutrients.
- Cheese Swap: Try goat cheese instead of ricotta for a tangy flavor and creaminess that contrasts nicely with the veggies.
- Herb Infusion: Infuse with fresh herbs like thyme or oregano for an aromatic twist every bite you take!
- Creamy Vegan: Substitute ricotta with cashew cream or silken tofu blended with nutritional yeast for a rich vegan alternative.
- Spice it Up: Add crushed red pepper flakes for a delightful kick that balances the dish’s richness beautifully.
- Nutty Crunch: Top with toasted pine nuts or walnuts for an added crunchy texture that complements the creamy pasta.
- Protein Boost: Stir in shredded rotisserie chicken or diced tofu for a heartier meal that packs a protein punch.
Embrace these variations and feel free to mix and match to create a dish that reflects your personality and tastes. Happy cooking!
What to Serve with Zucchini Ricotta Summer Pasta with Peas?
Elevate this delightful dish into a full meal by pairing it with complementary sides that enhance its fresh flavors and comforting textures.
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Garlic Bread: The crispy, buttery goodness of garlic bread is a classic companion that soaks up any leftover sauce beautifully.
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Arugula Salad: A simple arugula salad with lemon vinaigrette adds a peppery crunch, balancing the creamy pasta perfectly. Its freshness is a lovely contrast!
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Grilled Vegetables: Charred bell peppers and asparagus bring smoky depth, showcasing the summer bounty while enhancing the overall dish’s vibrant flavors.
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Roasted Tomatoes: Juicy, roasted cherry tomatoes add a burst of sweetness that marries wonderfully with the rich ricotta and zucchini in the pasta.
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White Wine Spritzer: A light and refreshing spritzer, made with white wine and soda water, offers a zesty lift alongside this creamy pasta. It’s the perfect summer drink!
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Lemon Sorbet: For dessert, a light lemon sorbet cleanses the palate, making a delightful finish to a meal filled with fresh summer flavors.
Make Ahead Options
These Zucchini Ricotta Summer Pasta with Peas are perfect for busy home cooks looking to save time during hectic weeknights! You can whip the ricotta and sauté the zucchini up to 24 hours in advance, storing both in airtight containers in the refrigerator to preserve their freshness. Additionally, you can cook the pasta and peas, and simply toss them together with a splash of olive oil to prevent sticking. When you’re ready to serve, reheat the zucchini, combine everything, and add the reserved pasta water to reach your desired creaminess. This way, you’ll have a wonderfully delicious meal ready in minutes with minimal effort!
Zucchini Ricotta Summer Pasta with Peas Recipe FAQs
How do I select ripe zucchini for this recipe?
Absolutely! Look for zucchini that feels firm with a smooth skin and a vibrant color. Avoid any with dark spots or soft patches, as these may indicate overripeness. Ideally, choose smaller zucchinis, as they’re often more tender and flavorful.
How should I store leftovers of Zucchini Ricotta Summer Pasta?
Store your Zucchini Ricotta Summer Pasta in an airtight container in the fridge for up to 3 days. To keep the flavors vibrant, I recommend separating any fresh toppings, like basil, until you’re ready to enjoy it again!
Can I freeze Zucchini Ricotta Summer Pasta?
Yes! Freeze the pasta without the toppings in a freezer-safe container for up to 2 months. To reheat, let it thaw overnight in the fridge, then warm it gently on the stovetop, adding a splash of pasta water or olive oil to restore creaminess.
What should I do if my ricotta sauce is too thick?
If you find your ricotta sauce is thicker than desired, don’t worry! Start by adding some of the reserved pasta water, a little at a time, while tossing the pasta until you achieve your preferred creamy consistency. This method also keeps the pasta hydrated without being soupy.
Is this recipe suitable for those with gluten allergies?
Yes, indeed! You can easily opt for gluten-free pasta to make this Zucchini Ricotta Summer Pasta gluten-free without sacrificing taste. Look for pasta made from rice, corn, or quinoa to ensure a delightful experience for everyone!
Can I give this dish to my pet?
While zucchini is safe for most pets in small amounts, it’s best to keep the ricotta and pasta away from them due to lactose and seasoning. Always double-check with your vet if you have any concerns about your pet’s diet!
Zucchini Ricotta Summer Pasta with Peas in 30 Minutes
Ingredients
Equipment
Method
- In a food processor, blend ricotta with ½ teaspoon of olive oil for 2-3 minutes until smooth and creamy; set aside to develop a luscious texture.
- Heat a large skillet over medium heat, adding a splash of olive oil. Sauté chopped zucchini until softened and lightly golden, seasoning with a pinch of salt and pepper before setting them aside.
- In a large pot of salted boiling water, cook your pasta until just al dente. Add the sweet peas for the last 3-4 minutes of cooking, then reserve 1 cup of pasta water before draining the pasta.
- Return the drained pasta to the pot, reducing heat to low. Stir in half of the reserved pasta water with whipped ricotta, lemon juice, lemon zest, parmesan, and a pinch of salt. Toss everything together until well coated.
- Gently fold the cooked zucchini back into the pasta mixture, adding more pasta water if necessary to achieve a creamy consistency that's just right.
- Portion the pasta into bowls, garnishing each with fresh basil, a sprinkle of red pepper flakes, flaky salt, and a drizzle of olive oil for that finishing touch.
