Creamy Zucchini Ricotta Pasta with Basil & Edible Flowers
Serves: 2–3 | Total Time: 25–30 minutes
Ingredients
8 oz pasta (such as fusilli, rigatoni, or orecchiette)
2 tablespoons extra-virgin olive oil, plus more for garnish
2 medium shallots, finely minced
5 garlic cloves, finely minced
1/4 cup dry white wine (such as Sauvignon Blanc)
1 medium zucchini, grated (drain and reserve liquid; see note below)
1/2 cup full-fat ricotta cheese
1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
1/2 cup reserved pasta water (more as needed)
Kosher salt and freshly ground black pepper, to taste
Small handful of fresh basil leaves, torn
Edible flowers, for garnish (optional but beautiful)
Instructions
1. Cook the Pasta
Bring a large pot of generously salted water to a boil. Add the pasta and cook until about 75% done, just shy of al dente. Reserve 1 cup of pasta water, then drain.
2. Sauté Aromatics
While the pasta cooks, heat olive oil in a large sauté pan over medium heat. Add the shallots and a pinch of salt. Sauté for 2–3 minutes until softened. Add the garlic and cook for 1–2 minutes more, until fragrant.
3. Deglaze the Pan
Pour in the white wine and scrape up any bits from the bottom of the pan. Let simmer for 1–2 minutes to reduce slightly. Stir in the grated zucchini and cook for another minute or two until softened.
Optional: Drain the zucchini before adding and reserve the flavorful liquid. It’s a great addition to a seasonal gin cocktail or savory spritz.
4. Create the Sauce
Reduce heat to low. Stir in the ricotta and Parmesan until mostly melted and incorporated. Add the pasta and 1/2 cup reserved pasta water. Toss until the sauce is creamy and coats the pasta. Add more pasta water as needed.
5. Season and Finish
Taste and adjust with salt and black pepper. Remove from heat.
6. Garnish & Serve
Plate the pasta and top with torn basil, edible flowers (if using), extra Parmesan, and a drizzle of olive oil.
Chef’s Notes
Pasta shape matters: Opt for pasta with ridges or grooves to hold onto the sauce.
Ricotta upgrade: Whip it with a splash of olive oil before adding for extra creaminess.
No wine on hand? Sub in a splash of pasta water with lemon juice for brightness.
Zucchini water bonus: Shake with gin, lemon, and ice for a surprisingly savory summer cocktail.
Dinner-party worthy: The edible flowers take it from weeknight comfort to wow-worthy.
