Fusilli with Zucchini and Ricotta

Name: Fusilli with Zucchini and Ricotta - CATELLI®
Prep time: 5 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: Catelli® Classic Fusilli - 1 pkg (500 g); Olive oil - 3 tbsp (45 mL); Zucchini, sliced into half-moons - 2; Cloves garlic, minced - 3; Each salt and pepper - 1/2 tsp (2 mL); Dried oregano - 1/2 tsp (2 mL); Ricotta cheese - 1 cup (250 mL); Thinly sliced fresh basil - 1/4 cup (60 mL); Lemon zest - 1 tbsp (15 mL)

This zucchini pasta with creamy ricotta, lemon and basil is fresh and flavourful.

Family Friendly

Ingredients

1 pkg (500 g) Catelli® Classic Fusilli
3 tbsp (45 mL) Olive oil
2 Zucchini, sliced into half-moons
3 Cloves garlic, minced
1/2 tsp (2 mL) Each salt and pepper
1/2 tsp (2 mL) Dried oregano
1 cup (250 mL) Ricotta cheese
1/4 cup (60 mL) Thinly sliced fresh basil
1 tbsp (15 mL) Lemon zest

Cooking Steps

Step 1

Cook pasta according to package directions; drain well, reserving 1/4 cup (60 mL) of cooking liquid.

Step 2

Meanwhile, heat oil in large skillet set over medium heat; cook zucchini, garlic, salt, pepper and oregano for 4 to 5 minutes or until zucchini is golden and tender.

Step 3

Add reserved pasta and cooking liquid, ricotta, basil and lemon zest to skillet; toss until well coated.

Tip: Substitute mint for basil if preferred.

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Fusilli with Zucchini and Ricotta

Ingredients

Cooking Steps

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