Gemelli Pasta with Zucchini and Ricotta
March 6, 2024
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Notes
Feel free to add more or less ricotta cheese based on your preference. Also, if you feel the sauce is too watery, you can thicken it up by adding a little tomato paste.
Ingredients
- 1 pound (16 ounces) gemelli pasta
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 3 medium zucchini, diced
- 1 can (28 ounces) tomato sauce
- Salt and pepper to taste
- 2 teaspoons dried oregano
- 1/2 cup fresh basil leaves, chopped, plus extra for garnish
- 1 1/2 cups ricotta cheese
- 3/4 cup grated pecorino Romano cheese
- Optional: thinly sliced fried zucchini slices for garnish
Instructions
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the diced zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until the zucchini begins to soften and turn golden brown.
- Stir in the tomato sauce and season with salt, pepper, and dried oregano. Simmer the mixture for about 15 minutes, stirring occasionally, to allow the flavors to meld.
- While the sauce is simmering, cook the gemelli pasta according to the package instructions until al dente.
- Add the fresh chopped basil to the skillet after the sauce has simmered and stir to combine.
- Remove the skillet from heat and add the ricotta cheese. Gently fold the ricotta into the sauce until well combined.
- Add the cooked gemelli pasta to the skillet and toss until the pasta is evenly coated with the sauce and ricotta mixture.
- Serve the gemelli pasta with zucchini and ricotta in bowls, topped with grated pecorino Romano cheese and additional chopped basil.
- Optionally, fry thinly sliced zucchini slices in a separate skillet until golden brown and crispy. Use them as a garnish on top of the pasta.
- Buon appetito!
- To fry zucchini slices:
- Place the thinly sliced zucchini in a colander and sprinkle them with salt. Let them sit for about 10-15 minutes to draw out excess moisture.
- Pat the sliced zucchini dry with paper towels to remove excess moisture.
- Heat vegetable oil in a large skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
- Carefully place the zucchini slices in the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy.
- Use a slotted spoon or tongs to transfer the fried zucchini slices to a plate lined with paper towels to drain any excess oil.
- Repeat the frying process with the remaining zucchini slices, adding more oil to the skillet if needed.
- Once all the zucchini slices are fried, transfer them to a serving plate and sprinkle with additional salt and pepper to taste.
