Summer Pasta With Zucchini, Ricotta and Basil

Summer Pasta With Zucchini, Ricotta and Basil
Recipe Date:
March 16, 2022
Serving Size:
Cook Time:
Imperial (US)
  • extra-virgin olive oil
  • 1 small onion, finely diced
  • 2 lbs zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
  • salt and pepper
  • 2 garlic cloves, minced, or 2 tablespoons chopped green garlic
  • 1 oz basil, about 2 cups loose leaves
  • 1 lb ziti or other dry pasta
  • 8 ozs ricotta, about 1 cup
  • pinch of crushed red pepper
  • zest of 1 lemon
  • 2 grated parmesan, pecorino or a mixture, about 1 cup, plus more for serving

Tasting notes: We love using the fresh summer zucchini and basil from the farmer's market. This pasta dish highlights th ebright red fruit flavors in the Russian River Valley Pinot.

Serena's tips: If you have a lot of time, make your own ricotta or find ricotta from a local creamery. Fresh, bright ricotta makes a difference,


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Recipe courtesy of David Tanis for the New York Times. Photo courtesy of Karsten Moran for The New York Times.