Zucchini Noodles: This creamy one-pot pasta makes you happy - and little work
Created: 07/14/2022, 08:38
By: Anne Tessin
Creamy zucchini noodles are quick to make and quick to eat.
© xPeteerSx/Imago
Zucchini are so versatile, delicious and plentiful right now.
Cook deliciously creamy zucchini noodles according to this recipe - with a secret ingredient.
Summer is zucchini time.
The green vegetables grow so numerous and fast in the gardens that one can speak of a veritable glut.
Here's a recipe you'd love to eat regularly from now through September, just right, right?
These
zucchini noodles are packed with flavor
, creamy and fresh, with a squeeze of lemon.
And best of all, they are cooked in just one pot, so there is less washing up afterwards and you can spend the time you save at the lake.
The perfect
summer dish
, so get the zucchini.
Creamy Zucchini Pasta: The ricotta is the secret to this one-pot pasta
One pot pasta
is the right choice for anyone who
loves their pasta dishes
quick, easy and creamy .
As the noodles cook right in the sauce, they release starch, creating the perfect bond.
If you want to go a step further, replace the cooking water with milk or add cream or Greek yoghurt.
In this
recipe for creamy zucchini noodles
, however, a "secret ingredient" provides the extra velvety mouthfeel:
ricotta
.
A few spoonfuls are enough to make the sauce rich and melt-in-your-mouth delicious.
You need these ingredients for creamy zucchini noodles with ricotta
2 medium zucchini (warning, the wrong zucchini can land you in the hospital)
4 cloves of garlic
1 lemon
400 g pasta, e.g.
B. Farfalle
125g ricotta
2 tbsp olive oil
1 tsp salt
0.5 tsp freshly ground pepper
1 liter low-fat milk or water
1 handful of basil leaves, cut into strips
With these foods, you can easily feast on a bad mood
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How to cook one pot pasta with zucchini and ricotta
Halve the zucchini and cut into thin slices.
Mince or slice the garlic as well.
Heat the olive oil in a large saucepan and add the zucchini slices and garlic.
Sauté the whole thing briefly.
Grate the lemon zest and add it to the zucchini along with the squeezed lemon juice.
Then add the pasta, ricotta, salt, pepper and milk or water and stir well.
Bring the zucchini noodles to a boil,
then simmer the one-pot pasta over medium-high heat
until the noodles are al dente, the zucchini is overcooked, and most of the liquid has evaporated.
What remains are delicious
creamy zucchini noodles
that you only have to decorate with the chopped basil leaves and enjoy.
You will love these zucchini noodles and you are guaranteed not to cook them just once.
If you have any leftovers,
simply store the rest in the fridge
for up to three days and enjoy it later.
Want to use more zucchini?
Fry delicious and spicy zucchini pancakes with feta - for that Greek feeling.
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