Summer Pasta with Zucchini (Regular & Vegan Options)

I love zucchini in the summer. And when I say love, I mean LOVE. As in, I could eat it every single day. That being said, Adam isn’t the biggest fan – so I was determined to make a recipe he would like. Something where the zucchini melts down so much that it almost becomes a sweet sauce that wraps around noodles… plus some lemon and creaminess and fresh basil? Oh yeah. That’ll win him over.

I was all set to shoot this with part-skim ricotta, but once I saw Kite Hill’s almond milk ricotta at the grocery store, I figured why not test a version that my vegan and lactose-intolerant friends can eat too? Plus, even though I don’t have any plans to give up dairy forever, I’ve been noticing a difference in my skin when I limit my dairy intake, so this was a “healthier” option for me, too. Wins all around!

No matter what your dietary preferences are, the best part about this recipe is that it comes together in less than 30 minutes, and you only need one pan + one pot to cook the pasta. That’s it. I can already tell it’s going to become one of my “I’m stressed and I need a quick and satisfying recipe that I don’t have to think about” type of dinners. We all have those, right?

Summer Pasta with Zucchini

Ingredients

1.5 tbsp olive oil
3 medium zucchini
2 garlic cloves, minced
½ lb pasta
1/4 cup Kite Hill almond milk ricotta (or regular part skim ricotta if you want dairy!)
1 lemon, juiced
1/4 cup pasta water
2 tbsp chopped basil fresh
Red pepper flakes
Salt and pepper

Instructions

1. Cut zucchini in half lengthwise and then thinly slice each half.

2. Add olive oil to a pan over medium heat and add the zucchini in once the pan is warm. Season with salt and pepper and cook until the zucchini becomes soft, about 15 minutes.

3. Add chopped garlic and cook for 2-3 more minutes. You want the zucchini to be a little melted at this point so it coats the noodles, almost like a sauce.

4. Before you drain your pasta, reserve 1/4 cup pasta water.

5. Add your pasta to the pan with the zucchini and garlic.

6. Stir in ricotta, pasta water, and lemon juice. Season with salt, pepper, and red pepper flakes. If it’s too thick for your liking, feel free to add more pasta water to thin it out.

7. Add freshly chopped basil right before serving.

Summer Pasta with Zucchini Variations

Vegan/Dairy Free Variation

I am so glad I tried this recipe idea with Kite Hill’s almond milk ricotta alternative, because not only was it delicious – but now my vegan and lactose intolerant friends can enjoy this recipe, too!! If you can’t find this in stores, you could also make your own! I’ve never attempted it, but this recipe from Minimalist Baker actually looks really easy. (Also, if you are are vegan, just a reminder to double check your pasta. Some pasta brands use eggs and some don’t!)

Dairy Variation

If dairy doesn’t cause any issues for you, you can definitely go for the real thing!! I’d recommend getting part-skim instead of whole milk ricotta though. The consistency works better with this recipe – and if it seems too thick for you, you can always dilute it with a little bit more pasta water! Also, feel free to sprinkle parmesan cheese on top of this dish before serving too. It’s pretty delicious 😉 

Gluten Free Variation

Alright, I covered dairy intolerances, but what about gluten? Don’t worry – this works perfectly with both brown rice pasta and chickpea pasta. Grab your favorite gluten free noodle and you’re good to go!

Summer Pasta with Zucchini (Regular & Vegan Options)

Yield: 3-4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Print

Ingredients

• 1.5 tbsp olive oil
• 3 medium zucchini
• 2 garlic cloves, minced
• ½ lb pasta
• 1/4 cup Kite Hill ricotta (or regular part skim ricotta if you can eat dairy!)
• 1 lemon, juiced
• 1/4 cup pasta water
• 2 tbsp chopped basil fresh
• Red pepper flakes
• Salt and pepper

Instructions

1. Cut zucchini in half lengthwise and then thinly slice each half.

2. Add olive oil to a pan over medium heat and add the zucchini in once the pan is warm. Season with salt and pepper and cook until the zucchini becomes soft, about 15 minutes.

3. Add chopped garlic and cook for 2-3 more minutes. You want the zucchini to be a little melted at this point so it coats the noodles, almost like a sauce.

4. Before you drain your pasta, reserve 1/4 cup pasta water.

5. Add your pasta to the pan with the zucchini and garlic.

6. Stir in ricotta, pasta water, and lemon juice. Season with salt, pepper, and red pepper flakes. If it's too thick for your liking, feel free to add more pasta water to thin it out.

7. Add freshly chopped basil right before serving.

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Nutrition Information:

Yield: 3
Amount Per Serving: Calories: 413Total Fat: 12.5gCarbohydrates: 65.3gProtein: 13.2g

PS. You might also like Vegan Roasted Red Pepper Sauce, Brussels Sprouts Pasta with Chicken Sausage, and Roasted Veggie Pasta.