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Zucchini Ricotta Conchiglie
10 mins Prep Time
10 mins Cook Time
This easy zucchini pasta comes together using summer squash, lemon, and parmesan, then topping it with creamy ricotta cheese and fresh basil. The best part about this pasta is that the sauce comes together in about the exact time it takes to cook the conchiglie. You can use whatever pasta shape you have on hand, but ideally it is made with a pasta that has large holes and grooves for the ricotta and zucchini to nestle in. It's a quick cooking pasta that you can make all summer long, either as a side dish - or as a main course!
Directions
Zucchini Ricotta Conchiglie
8 Steps
Step 1
Bring a large pot of water to a boil and season generously with kosher salt.
Step 2
Using a mandolin or a knife, shave the zucchini into thinly sliced coins.
Step 3
Add your conchiglie into the boiling water and cook until al dente (for 1 minute less than the package suggests).
Step 4
Meanwhile, heat a large stainless steel pan on medium-high heat and add in the olive oil. Once hot, add in the sliced zucchini and sauté until it begins to brown and break down -- stirring often. Add in the garlic and season with kosher salt and black pepper.
Step 5
Add in the butter and allow it to melt, then add in 1/2 cup of starchy pasta water and simmer the liquid down until it begins to thicken.
Step 6
Drain the conchiglie and immediately add it to the sauce. Add in the Parmesan and continuously mix to emulsify the sauce.
Step 7
Add in your lemon juice and zest and adjust seasoning with kosher salt and black pepper.
Step 8
Divide the pasta into two bowls. Dollop the ricotta over top, and garnish with freshly torn basil, more Parmesan and black pepper.
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