Summer Zucchini Pasta with Tomato Ricotta Sauce
A creamy tomato pasta with tender fried zucchini(courgette).
Servings: 6
Ingredients
- 500g / 1lb fusilli or other short pasta
- 2 tbsp This is an affiliate link.olive oil
- 2-3 zucchini (courgettes) sliced
- 1 clove garlic
- 500ml / 2 cups This is an affiliate link.tomato passata / crushed tomatoes
- 4-5 leaves basil
- ½ tsp dried oregano
- ½ tsp sugar
- 250g / 1 cup ricotta cheese
- Salt to taste
- This is an affiliate link.Parmesan cheese for serving
Instructions
- Cook the pasta in a pot of salted boiling water according to package instructions.
- Meanwhile slice the zucchini in ¼ inch thick slices, half or quarter them depending on size and preference. Add the olive oil to a large pan and cook the zucchini for 2-3 minutes until golden on both sides, then sprinkle with some salt. Remove from a pan and set aside. Alternatively you can cook zucchini in your air fryer at 200C/400 for 10 minutes.
- To the same pan add minced garlic, tomato passata, chopped or sliced basil leaves and dried oregano with a pinch of salt and sugar, bring to a boil, then reduce the heat and simmer for 10 minutes. At the end of the cooking time, stir in the ricotta, taste and add more salt if needed.
- To the same pan, add the drained pasta together with the cooked zucchini, toss gently combine. Serve with grated Parmesan cheese.
Nutrition
Calories: 464kcal | Carbohydrates: 72g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 546mg | Potassium: 655mg | Fiber: 5g | Sugar: 8g | Vitamin A: 520IU | Vitamin C: 20mg | Calcium: 148mg | Iron: 3mg