Summer pasta with zucchini, ricotta and basil from City Kitchen at The New York Times by David Tanis

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Notes about this recipe

  • Kjohns101 on June 15, 2025

    This is very tasty, rich from the ricotta, but not heavy. I mixed the ricotta, lemon zest, and Parmesan separately in a bowl. Then stirred into the pasta adding pasta cooking water until the right consistency. The basil mixture is a lot like pesto without nuts. I didn’t use all of it and might use less next time. Or even substitute a spoon of pesto. The zucchini benefit from crisply browning and adding at the end. We really enjoyed this spring dish.

  • leahorowitz on June 03, 2018

    Works well with mint instead of basil. Added some mint at the end of the zucchini cooking step and left some to sprinkle on the individual plates.

  • hillsboroks on August 11, 2016

    This is a great recipe to jazz up the endless parade of zucchini coming out of your summer garden. I made 1/2 of the recipe for two people and still had lots of leftovers when serving it as a side dish. The garlic/basil pesto, lemon zest and red pepper really add a flavor punch. This is a pasta dish that could easily take added grilled chicken, shrimp or other meat to make it a complete dinner. Be sure to save plenty of pasta water before you drain your pasta. I saved 3/4 cup and ended up using most of it during the final cooking process in order to keep it creamy and saucy.

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