Can I make this pasta ahead of time?

Yes. Cook the pasta and vegetables separately, store in the refrigerator for up to 3 days, then reheat gently and toss with ricotta and pesto before serving.

What can I substitute for ricotta cheese?

Use mascarpone for a richer sauce, crème fraîche for tanginess, or Greek yogurt for a lighter option. Adjust seasoning as needed.

How do I prevent the zucchini from being watery?

Cut zucchini into thin, even slices and salt them lightly 10 minutes before cooking to release excess moisture, then pat dry.

Is fresh basil pesto required or can I use store-bought?

Store-bought pesto works perfectly if you're short on time. For best flavor, make fresh pesto with basil, garlic, lemon zest, olive oil, and Parmesan.

Can I scale this recipe for a crowd?

Yes. Double or triple all ingredients proportionally. Increase cooking time for vegetables slightly to ensure even cooking.

Casarecce Pasta with Zucchini, Ricotta and Basil Pesto

Name: Casarecce Pasta with Zucchini, Ricotta and Basil Pesto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 ounces ricotta cheese; 1 tablespoon finely chopped fresh basil; Zest of 1 large lemon; 1/4 to 1/2 teaspoon red pepper flakes; 3 tablespoons olive oil; 1 small onion (finely chopped); 3 medium zucchini (about a pound, cut in half lengthwise and sliced into 1/4-inch thick pieces); 2 medium yellow squash (cut in half lengthwise and sliced into 1/4-inch thick pieces); 4 garlic cloves minced; 1 pint cherry tomatoes; 1 teaspoon Italian seasoning; Salt and ground black pepper to taste; 12 ounces dry caserecce pasta or any other short pasta; 3/4 cup grated Parmesan cheese (plus more for serving); 1/2 cup homemade or store-bought fresh basil pesto

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Casarecce Pasta with Zucchini, Ricotta and Basil Pesto | CookOS

Ingredients

8 ounces ricotta cheese
1 tablespoon finely chopped fresh basil
Zest of 1 large lemon
1/4 to 1/2 teaspoon red pepper flakes
3 tablespoons olive oil
1 small onion (finely chopped)
3 medium zucchini (about a pound, cut in half lengthwise and sliced into 1/4-inch thick pieces)
2 medium yellow squash (cut in half lengthwise and sliced into 1/4-inch thick pieces)
4 garlic cloves minced
1 pint cherry tomatoes
1 teaspoon Italian seasoning
Salt and ground black pepper to taste
12 ounces dry caserecce pasta or any other short pasta
3/4 cup grated Parmesan cheese (plus more for serving)
1/2 cup homemade or store-bought fresh basil pesto

15 Ingredients

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Instructions

1
In a medium mixing bowl, combine the ricotta, chopped basil, lemon zest and red pepper flakes until well combined. Set aside.
2
Heat the oil in large skillet over medium heat. Add the onions and cook, stirring frequently for 3-4 minutes or until they start to become translucent. Add the zucchini and the yellow squash and cook, stirring frequently for about 5-6 minutes.
3
Stir in the tomatoes and season with Italian seasoning and salt and pepper to taste. Cook, stirring often for about 5 additional minutes or until the zucchini and yellow squash become tender.
4
Stir in the garlic and cook for about a minute or until the garlic become fragrant. Remove from the heat.
5
Meanwhile, while the vegetables are cooking, cook the pasta in salted water according to package directions until al dente. Drain the pasta reserving 1 cup of cooking water.
6
Return the cooked pasta to the pot and turn the heat to medium low. Stir in the ricotta mixture and 1/2 cup of the cooking water. Toss well to coat the pasta evenly. Next, stir in the cooked vegetables and the Parmesan cheese and toss gently to combine.
7
Season to taste with salt and pepper. The pasta should look creamy. You can add additional pasta water if necessary.
8
Scoop pasta into serving bowls and serve immediately drizzled with basil pesto and additional Parmesan cheese (optional).