Zucchini Ricotta Pasta Skillet (Cooking for 2)

Name: Zucchini Ricotta Pasta Skillet (Cooking for 2)
Prep time: 35 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tablespoon olive oil; 1 1/2 cups 1/4-inch slices zucchini and/or summer squash; 1 clove garlic, finely chopped; 2 cups uncooked farfalle pasta (6 oz); 1 3/4 cups Progresso chicken broth (from 32-oz carton); 1/2 cup whole milk ricotta cheese; 2 tablespoons grated Parmesan cheese; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 teaspoons fresh lemon juice; 2 tablespoons chopped fresh basil leaves, plus more for garnish

3 steps

Prep:35min

A one-pot pasta that strikes that hard-to-find balance between creamy and light, this meatless meal is satisfying without weighing you down. Fresh ricotta is the base for a silky and comforting cheese sauce, and zucchini brings texture, color and flavor that complement the pasta. Finish the dish with basil and lemon juice at the end of cooking for a bright pop of flavor that makes this dish memorable (and worthy of repeating)!

Updated at: Thu, 17 Aug 2023 06:05:28 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories533.2 kcal (27%)

Total Fat17.5 g (25%)

Carbs72.9 g (28%)

Sugars5.8 g (6%)

Protein20.8 g (42%)

Sodium1221.3 mg (61%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 tablespoonolive oil

1 ½ cupszucchini

1/4-inch slices, or summer squash

1clove garlic

finely chopped

2 cupsfarfalle pasta

uncooked

1 ¾ cupschicken broth

½ cupwhole milk ricotta cheese

2 tablespoonsgrated parmesan cheese

¼ teaspoonsalt

¼ teaspoonpepper

2 teaspoonsfresh lemon juice

2 tablespoonsfresh basil leaves

chopped, plus more for garnish

Instructions

Step 1

In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.

Step 2

Add pasta and broth to same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)

Step 3

Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired. Serve with more Parmesan cheese on the side, if desired.

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