Pasta with zucchini and ricotta cheese

Succulent choice for lunch or dinner. The pumpkin flavor adds a touch of originality that you’ll love.

pasta with zucchini

Ingredients (3 servings)

  • 1 tablespoon olive oil
  • 2 medium zucchini, cut like crescent
  • ½ onion, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 250 grams penne pasta
  • 1/3 cup fresh ricotta cheese
  • ¼ cup Parmesan cheese, grated.


  1. Heat a pan over medium heat, add oil. Stir in chopped onion and zucchini and season with salt and pepper. Cover and heat, stirring occasionally, until the zucchini is tender.
  2. Boil salted water in a large pot, heat the pasta according to package directions until to the dente. Drain, reserving 1/3 cup water.
  3. Combine the pasta in the pan with the zucchini, lowering the temperature and letting it simmer. Add the ricotta and a little water at the same time, until desired consistency.
  4. Sprinkle with Parmesan cheese and serve immediately.
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