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Zucchini, Walnut + Ricotta Cheese Penne Pasta

by evh on June 10, 2016

Zucchini, Walnut + Ricotta Cheese Penne Pasta |LocalSavour.com

Zucchini, Walnut + Ricotta Cheese Penne Pasta ~ It’s officially summer. School is out, the kids are home, and that means filling up the days with water-y fun and summer-y activities … so who has time to cook? I try not to turn my oven on as much as possible during these blistery hot days and one can only eat so many salads. One of my go-to summer dishes are pasta meals not only because they can be fairly quick, easy, and healthy, but also because most often they can be served hot or cold. Thus meaning, they can be packed up to bring to our next pool or beach outing for the day. Get your beach bag ready and make this easy pasta meal.

Zucchini, Walnut + Ricotta Cheese Penne Pasta |LocalSavour.com

Then, grab your sunscreen and your Zucchini, Walnut + Ricotta Cheese Penne Pasta.

Watch me put together this recipe on KXAN’s Studio 512 with the always lovely hostess with the mostess Amanda Tatom.

Zucchini, Walnut + Ricotta Cheese Penne Pasta |LocalSavour.com

Or just eat this in the air conditioned comfort of your kitchen.

Zucchini, Walnut + Ricotta Cheese Penne Pasta
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
20-25 minutes
Zucchini, Walnut + Ricotta Cheese Penne Pasta
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
20-25 minutes
Ingredients
  • 1 pound penne pasta I used whole wheat
  • 2 medium zucchini chopped
  • 1 medium yellow squash chopped
  • 1 cup ricotta cheese
  • 1/2 cup walnuts
  • 1 small lemon juice
  • 1 cup pasta water set aside
  • 2 medium garlic cloves or scapes chopped
  • 2 Tablespoons olive oil
  • 1 Tablespoons green onion chopped
  • 1/2 teaspoon kosher
  • 1/2 teaspoon ground black pepper
Servings: -6 servings
Units:
Instructions
  1. Make penne pasta according to directions. Before draining out the water remove one cup of the hot pasta water and set to the side.
  2. Place a large sauté pan over medium high heat and add in olive oil and garlic (or scapes if using). Allow to cook for 30 seconds then add in the zucchini and yellow squash. Sauté for 3-5 minutes or until the outer edges turn slightly golden.
  3. Once golden remove from the heat then drain everything out from the pan onto the pasta. Next add lemon juice and 1/2 cup of the pasta water (add more if desired) followed by the ricotta cheese, walnuts, salt and pepper. Stir together well, top with green onions then serve.
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