Creamy Zucchini, Tomato & Ricotta Pasta
You can never have too many main course recipes, so give Creamy Zucchini, Tomato & Ricotta Pastan a try. This recipe makes 4 servings with 840 calories, 39g of protein, and 42g of fat each. For $2.06 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is liked by 546 foodies and cooks. From preparation to the plate, this recipe takes around 20 minutes. This recipe from Dinners Dishes and Desserts requires zucchini, spaghetti, bulk sausage, and salt. With a spoonacular score of 89%, this dish is excellent. Similar recipes are Zucchini, Cherry Tomato, and Fresh Ricotta Pasta, Creamy Pasta With Tomato, Bacon, And Ricotta, and Creamy Tomato Zucchini Pasta with Salmon and Asparagus.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
2 Tbs basil leaves
½ tsp black pepper
12 oz bulk Italian sausage
1½ cups diced tomatoes (or 1 can diced tomatoes, drained)
2 cloves garlic, minced
1 Tbs olive oil
½ tsp crushed red pepper flakes
1 (15 oz) container ricotta cheese
1 tsp salt
12 oz spaghetti, or other long cut pasta
2 medium size zucchini, halved lengthwise and sliced
Equipment:
frying pan
pot
bowl
Cooking instruction summary:
Bring a large pot of water to boil, and cook pasta according to package directions. Reserve 1 cup of cooking liquid.In a skillet brown Italian sausage until cooked through.In a large skillet, over medium-high heat, heat the olive oil. Add the zucchini, and saute for a couple minutes. Add garlic, and season with salt, pepper, and red pepper flakes. Saute for 2 more minutes, until zucchini is almost cooked. Add tomatoes, and stir until warmed.In a large bowl combine cooked pasta, zucchini mixture, sausage, and ricotta cheese. Stir until well combined. Add reserved cooking liquid if it needs to be thinned out. Stir in basil.Serve immediately.
Step by step:
1. Bring a large pot of water to boil, and cook pasta according to package directions. Reserve 1 cup of cooking liquid.In a skillet brown Italian sausage until cooked through.In a large skillet, over medium-high heat, heat the olive oil.
2. Add the zucchini, and saute for a couple minutes.
3. Add garlic, and season with salt, pepper, and red pepper flakes.
4. Saute for 2 more minutes, until zucchini is almost cooked.
5. Add tomatoes, and stir until warmed.In a large bowl combine cooked pasta, zucchini mixture, sausage, and ricotta cheese. Stir until well combined.
6. Add reserved cooking liquid if it needs to be thinned out. Stir in basil.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
