TasteToronto | Zucchini Ricotta Conchiglie

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Zucchini Ricotta Conchiglie

Easy

Zucchini Ricotta Conchiglie

Samantha Medeiros

Samantha Medeiros

Instagram
Zucchini Ricotta Conchiglie

Method

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.

Tags:

Toronto Recipes

Zucchini Pasta

Ricotta Conchiglie

Zucchini Conchiglie

Zucchini Ricotta

Zucchini Ricotta Conchiglie

Easy

Zucchini Ricotta Conchiglie

Samantha Medeiros

Samantha Medeiros

Instagram
Zucchini Ricotta Conchiglie

Yields:

Serves 2

Prep Time:

0 hours 10 mins

Cook Time:

0 hours 10 mins

0.0

Rate This Recipe

Italian

Main Dishes

Ingredients

Zucchini Ricotta Conchiglie

  • 1 piece zucchini, large

  • 1/2 pound conchiglie pasta (can substitute rigatoni or paccheri)

  • 1 tablespoon olive oil

  • 2 tablespoons unsalted butter

  • 1/4 cup Parmesan, grated (can substitute Pecorino)

  • 1 piece lemon, juice and zest

  • 1 clove garlic, thinly sliced

  • 1/2 cup ricotta

  • 1 bunch basil, picked and washed

  • Black pepper, to season

  • Kosher salt, to season

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Method

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.

Tags:

Toronto Recipes

Zucchini Pasta

Ricotta Conchiglie

Zucchini Conchiglie

Zucchini Ricotta

Zucchini Ricotta Conchiglie