Zucchini and Ricotta Pasta Sauce

I believe that many of us would like to eat healthier. Feel better, more energized, and not guilty every time you ‘fork away’ at a plate of pasta. Which is why I am trying to incorporate as much of a veggie variety into pasta among other dishes. This is a simple recipe that takes only 15 minutes to cook and it’s ready.

So if you are working from home and need a quick but healthy-ish pasta recipe that will not eat up your whole lunch hour to prepare then this is a great idea. You could also make it for lunch to take away (i will be honest to say that I would rather eat this straight off the stove than as a packed lunch) but to each their own.

I made this for my little ones and they seemed to like it quite a bit as well. Though I did have a moment right before they started to eat. When I crossed my fingers and watched as they scrutinized the color of the sauce which is not what they are used to… you know- the basil and tomato sauce type. This zucchini and ricotta pasta sauce work perfectly together because the ricotta is bland but the Parmigiano and pecorino come to the rescue with the nutty and salty taste.

What I hope you take from this post is that you DO NOT have to stick to your same old sauces. You can blend matching ingredients of things you like into a pasta sauce as well. If you have little ones and they are being troublesome with eating their veg but they like pasta. Blend a mixture of sweet veg like sweet potatoes or carrots with other bland or not so sweet veg like broccoli or spinach into a healthy wholesome meal.

How to Make Zucchini and Ricotta Pasta Sauce

Dice the zucchini into small pieces and sauté with a pinch of salt for 15 minutes (or until they have a beautiful light golden brown color) over medium-high heat. You need to keep stirring for even browning because when the zucchini burns, it turns bitter, which will be a very ‘bitter sauce to swallow’, that is if you can manage it.

Thereafter, take the zucchini off the pan and into a blending jug. Toss in the ricotta, salted pistachio nuts, and 120ml of cold water and blend until smooth.

Pour the puréed sauce onto the pan (and add 1 tablespoon of water at a time if the sauce seems too thick to your liking) and add salt to taste if need be. Proceed to heat the sauce on low heat and when it’s hot, switch off the fire, toss in the pasta and sprinkle in the Parmigiano Reggiano and pecorino romano.

I don’t think anyone would blame you for snatching a few slices of wholegrain bread, slathering it with the zucchini sauce and sprinkle of roughly chopped pistachio and enjoying that as you wait for the pasta to boil. Eh, ehm, you need to try this… all I can say is Epic!!!!

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Zucchini and ricotta pasta sauce

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Lunch/Dinner – International

By Angela – Serves: 180g

Prep Time: 5 minutes – Cooking Time: 15 minutes – Total Time: 20 minutes

Pasta sauce made with sautéed zucchini, ricotta, salted pistachio, parmigiano regginano and pecorinio romano cheese.

Ingredients

• Olive oil
• 300g Zucchini
• 60g Ricotta
• 8g Salted pistachio
• 120ml water
• 40g Parmigiano Reggiano
• 10g Pecorino Romano

Instructions

1

Dice the zucchini

2

Heat a frying pan over medium-high heat and add 4 tablespoons of olive oil. Toss in the diced zucchini plus a pinch of salt and leave to sauté for 15 minutes or until a nice golden brown.

3

Take the zucchini off the fire and blend together with the ricotta, pistachio, and 120ml of cold water.

4

Put the sauce back on low heat to warm, take it off the fire when hot.

5

Toss in the pasta and Parmigiano Reggiano and pecorino.

6

Serve the pasta with some roughly chopped pistachio to garnish.