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:

Quickview
839k Calories
38g Protein
41g Total Fat
77g Carbs
22% Health Score
Limit These
Calories
839k
42%

Fat
41g
64%

  Saturated Fat
17g
107%

Carbohydrates
77g
26%

  Sugar
9g
10%

Cholesterol
115mg
38%

Sodium
1348mg
59%

Get Enough Of These
Protein
38g
78%

Selenium
70µg
100%

Manganese
1mg
60%

Phosphorus
513mg
51%

Vitamin B6
0.75mg
37%

Vitamin B3
7mg
36%

Vitamin C
27mg
33%

Zinc
4mg
33%

Potassium
1052mg
30%

Calcium
299mg
30%

Vitamin B2
0.51mg
30%

Vitamin B1
0.44mg
29%

Copper
0.56mg
28%

Magnesium
106mg
27%

Iron
4mg
23%

Fiber
5g
23%

Vitamin A
1073IU
21%

Vitamin B12
1µg
18%

Vitamin K
18µg
18%

Vitamin B5
1mg
16%

Folate
65µg
16%

Vitamin E
2mg
15%

Vitamin D
1µg
9%

covered percent of daily need
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Food Trivia

Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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