Casarecce Pasta Recipe with Zucchini, Ricotta and Basil Pesto

Name: Casarecce Pasta Recipe with Zucchini, Ricotta and Basil Pesto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Ingredients: 8 ounces ricotta cheese; 1 tablespoon finely chopped fresh basil; Zest of 1 large lemon; 1/4 to 1/2 teaspoon red pepper flakes; 3 tablespoons olive oil; 1 small onion; 3 medium zucchini; 2 medium yellow squash; 4 garlic cloves minced; 1 pint cherry tomatoes; 1 teaspoon Italian seasoning; Salt and ground black pepper to taste; 12 ounces dry caserecce pasta or any other short pasta; 3/4 cup grated Parmesan cheese; 1/2 cup homemade or store-bought fresh basil pesto

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6 servings
Calories
440 kcal
Course
Dinner
Cuisine
Mediterranean, American

Casarecce Pasta Recipe with Zucchini, Ricotta and Basil Pesto

Harvey Gutierrez

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Casarecce Pasta perfectly cooked al dente is tossed with fresh vegetables, a light, yet creamy ricotta sauce then topped with fresh basil pesto and Parmesan cheese. This Casarecce Pasta recipe has so much flavor, is easy to make and makes for a great vegetarian dinner option.

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Ingredients

Servings

8 ounces ricotta cheese
1 tablespoon finely chopped fresh basil
Zest of 1 large lemon
1/4 to 1/2 teaspoon red pepper flakes
3 tablespoons olive oil
1 small onion finely chopped
3 medium zucchini about a pound, cut in half lengthwise and sliced into 1/4-inch thick pieces
2 medium yellow squash cut in half lengthwise and sliced into 1/4-inch thick pieces
4 garlic cloves minced
1 pint cherry tomatoes
1 teaspoon Italian seasoning
Salt and ground black pepper to taste
12 ounces dry caserecce pasta or any other short pasta
3/4 cup grated Parmesan cheese plus more for serving
1/2 cup homemade or store-bought fresh basil pesto

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Instructions

In a medium mixing bowl, combine the ricotta, chopped basil, lemon zest and red pepper flakes until well combined. Set aside.
Heat the oil in large skillet over medium heat. Add the onions and cook, stirring frequently for 3-4 minutes or until they start to become translucent. Add the zucchini and the yellow squash and cook, stirring frequently for about 5-6 minutes.
Stir in the tomatoes and season with Italian seasoning and salt and pepper to taste. Cook, stirring often for about 5 additional minutes or until the zucchini and yellow squash become tender.
Stir in the garlic and cook for about a minute or until the garlic become fragrant. Remove from the heat.
Meanwhile, while the vegetables are cooking, cook the pasta in salted water according to package directions until al dente. Drain the pasta reserving 1 cup of cooking water.
Return the cooked pasta to the pot and turn the heat to medium low. Stir in the ricotta mixture and 1/2 cup of the cooking water. Toss well to coat the pasta evenly. Next, stir in the cooked vegetables and the Parmesan cheese and toss gently to combine.
Season to taste with salt and pepper. The pasta should look creamy. You can add additional pasta water if necessary.
Scoop pasta into serving bowls and serve immediately drizzled with basil pesto and additional Parmesan cheese (optional).

Notes

If you don’t have casarecce pasta handy, you can use any short pasta such as rotini, elbows, fusilli, campanelle, callentani or any other.
Always add salt to the pasta water. This simple step flavors the pasta from the very beginning.
Don’t overcook the pasta. The pasta should be cooked just al dente so although is tender, it should have a somewhat firm bite.
Save about a cup of the pasta water. This is essential to make the sauce.
If you don’t have any basil pesto, you can skip it although the combination of the creamy ricotta and basil pesto is delicious!
This pasta is best when served warm, after is made. Leftover can be kept in the fridge for about 2 days.

Nutrition Information

Show Details

Calories 440kcal (22%) Carbohydrates 55g (18%) Protein 19g (38%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 28mg (9%) Sodium 256mg (11%) Potassium 818mg (23%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 1027IU (21%) Vitamin C 49mg (54%) Calcium 286mg (29%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 440 kcal

% Daily Value*

Calories	440kcal	22%
Carbohydrates	55g	18%
Protein	19g	38%
Fat	17g	26%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Cholesterol	28mg	9%
Sodium	256mg	11%
Potassium	818mg	17%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	1027IU	21%
Vitamin C	49mg	54%
Calcium	286mg	29%
Iron	2mg	11%