Summer pasta with zucchini, ricotta and basil

Summer cooking should be all about embracing simplicity and fresh flavors. When you have access to produce straight from the garden or local market, the best approach is to let those ingredients shine. This refreshing summer pasta pairs tender, sautéed zucchini with creamy, high-quality artisanal ricotta and the vibrant, aromatic punch of fresh basil. As highlighted on 205focus.com, using top-tier ingredients is the secret to elevating this light, zest-filled meal.

Ingredients

• Yields: 4 to 6 servings
• Extra-virgin olive oil
• 1 small onion, finely diced
• 2 pounds zucchini, sliced into 1/4-inch-thick pieces (halve larger zucchini lengthwise first)
• Salt and pepper
• 2 garlic cloves, minced (or 2 tablespoons chopped green garlic)
• 1 ounce fresh basil (roughly 2 cups loose leaves)
• 1 pound ziti or your favorite dry pasta
• 8 ounces ricotta cheese (about 1 cup)
• Pinch of crushed red pepper
• Zest of 1 lemon
• 2 ounces grated Parmesan, pecorino, or a blend (about 1 cup, plus extra for serving)

Preparation

1. Bring a large pot of water to a boil. In a large skillet over medium-high heat, sauté the onions in 3 tablespoons of olive oil for 5 to 8 minutes until softened, ensuring they do not brown. Add the zucchini, season generously with salt and pepper, and cook for about 10 minutes until the squash is quite soft. Turn off the heat.
2. Prepare your herb base by using a mortar and pestle to pound the garlic, basil, and a pinch of salt into a coarse paste (a mini food processor works, too). Stir in 3 tablespoons of olive oil.
3. Salt your boiling water heavily and cook the pasta according to the package directions, aiming for an al dente finish. Drain the pasta, making sure to reserve 1 cup of the starchy cooking water.
4. Transfer the pasta to the skillet with the zucchini and return to medium-high heat. Pour in 1/2 cup of the reserved water, the ricotta, crushed red pepper, and lemon zest. Stir well to combine, adding more pasta water if you need a creamier consistency. Cook for 1 minute, then fold in the basil paste and half of the grated cheese. Serve immediately in warm bowls with an extra sprinkle of cheese on top.

Recipe courtesy of The New York Times Company © 2026.