Zucchini and ricotta pasta
By Greg
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Zucchini and ricotta pasta
Simple, yet tasty vegetable based pasta sauce
Recipe Details
Serves: 4 people
Difficulty: Easy
Created 20 March, 2021
Updated 4 August, 2025
Adjust Servings
Ingredients
Instructions
- Dice the onion and fry in the olive oil at a medium heat for about 5 minutes till glassy
- Cut the zucchini into quarters lengthways, then slice about 1/2 cm thick and add to the onion
- Fry for about 5 minutes, stirring and turning from time to time
- Put on a pot of salted water to boil for the spaghetti
- Add tomato purée, salt, pepper and sugar to the onion and zucchini. Then bring to boil for about a minute before reducing the heat and simmering for another 10 minutes
- Cook spaghetti for manufacturer recommended time, stirring from time to time to keep spaghetti from sticking together
- Pour water off the spaghetti saving a few tablespoonfuls for the sauce
- Mix the ricotta into the sauce and stir into the spaghetti
- Serve hot with grated parmesan cheese
