Creamy Ricotta Pasta with Burst Tomatoes & Zucchini
Creamy Ricotta Pasta with Burst Tomatoes & Zucchini. Taking a simple pasta dish and giving it loads of color and flavor. Think all that creamy ricotta paired with jammy cherry tomatoes and spiralized zucchini. Topped with extra red pepper flakes (if you like it super spicy) and fresh basil. Oh and there’s Parmesan cheese which extra cheese is always necessary, because well the ricotta just isn’t enough, right?! And I mean how pretty are the colors in this?! A Wednesday pasta night has never looked so good, you guys need this easy dish in your life!
This pasta is super simple to whip up on a weeknight or a weekend. Honestly it’s good whenever, wherever. It’s loaded with simple ingredients that are super colorful and vibrant. And it’s got veggies so it’s healthy…ish?
We had so much zucchini in the house this week, so we were inspired to make a pasta loaded with zucchini. This one just kind of came together. It was a recipe we created kind of spontaneously, but it’s SO good.
Bonus, it’s kind of a fresh way to start the new year. Like I said kind of because there is definitely plenty of yummy creamy cheese. But either way, it’s a fun pasta dish because it's vibrant and well just delicious.
Ingredients
2 tablespoons olive oil
1 garlic clove; minced
10 ounces cherry tomatoes
1/3 cup white wine
2 tablespoons butter
2 small zucchinis; spiralized
salt and pepper
15 ounces ricotta cheese
1/4 cup milk
1/3 cup grated Parmesan cheese
1 pound spaghetti
red pepper flakes and fresh chopped basil for serving
Directions
Heat the olive oil in a large skillet with the garlic. When garlic sizzles, add the tomatoes. Stir frequently for 2 - 3 minutes until they start to burst. Add the wine and cook until evaporated. Add the butter and zucchini. Season generously with salt and pepper.
Meanwhile, in a medium sized bowl, mix the ricotta and the milk. Add to the zucchini mixture. Add the cheese. Season with salt and pepper.
Meanwhile cook the pasta. Drain saving 1 cup of pasta water. Add the pasta to the skillet. Toss to coat, adding pasta water as needed. Serve topped with red pepper flakes and basil.
