Back to Zucchini Pasta with Ricotta All Reviews for Zucchini Pasta with Ricotta - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Zucchini Pasta with Ricotta Recipe Summary prep: 20 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil, plus more for brushing 2 pounds zucchini, thinly sliced lengthwise Coarse salt and ground pepper 1 pound linguine Finely grated zest of 1 lemon 1/2 cup ricotta

Gallery Zucchini Pasta with Ricotta

Recipe Summary prep: 20 mins total: 45 mins Servings: 4

Zucchini Pasta with Ricotta

Zucchini Pasta with Ricotta

Zucchini Pasta with Ricotta

Recipe Summary prep: 20 mins total: 45 mins Servings: 4

Recipe Summary

prep: 20 mins total: 45 mins

Servings: 4

prep: 20 mins

total: 45 mins

prep:

20 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for brushing 2 pounds zucchini, thinly sliced lengthwise Coarse salt and ground pepper 1 pound linguine Finely grated zest of 1 lemon 1/2 cup ricotta

Directions

Preheat oven to 450 degrees. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.

Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.

Reviews (3)

 Add Rating & Review     83 Ratings   5 star values:        17    4 star values:        31    3 star values:        24    2 star values:        10    1 star values:        1

Reviews (3)

Add Rating & Review     83 Ratings   5 star values:        17    4 star values:        31    3 star values:        24    2 star values:        10    1 star values:        1

Add Rating & Review

83 Ratings 5 star values: 17 4 star values: 31 3 star values: 24 2 star values: 10 1 star values: 1

83 Ratings 5 star values: 17 4 star values: 31 3 star values: 24 2 star values: 10 1 star values: 1

83 Ratings 5 star values: 17 4 star values: 31 3 star values: 24 2 star values: 10 1 star values: 1

  • 5 star values: 17 4 star values: 31 3 star values: 24 2 star values: 10 1 star values: 1

    Martha Stewart Member     Rating: Unrated       09/15/2013   It's really good different but good. I can taste the lemon zest  

Martha Stewart Member     Rating: Unrated       04/08/2013   I made a few modifications to this. I followed the recommendation to add caramelized onions. I'm glad I did. It would have been lacking without. I also tossed the hot pasta with the ricotta and a little pasta water. It made a nice, creamy sauce. Then I added the roasted zucchini and onions and topped it all with Parmesan. I'll make it again.  

Martha Stewart Member     Rating: Unrated       07/02/2012   i would give this recipe 3.5 stars if i could. i made a few adjustments: - sauteed the zucchini instead of roasting it as it's 90+ degrees in NYC and we don't have central a/c - added diced caramelized sweet onions without the onions i think the flavor would have been a little lacking. next time i will add more lemon zest (it kind of got lost in all of the pasta). while we're on the topic...a pound of pasta for 4 servings? it was quite a lot of food. i'd make this recipe again, though.

    Martha Stewart Member

    Rating: Unrated 09/15/2013

It’s really good different but good. I can taste the lemon zest

Rating: Unrated

Rating: Unrated 04/08/2013

I made a few modifications to this. I followed the recommendation to add caramelized onions. I’m glad I did. It would have been lacking without. I also tossed the hot pasta with the ricotta and a little pasta water. It made a nice, creamy sauce. Then I added the roasted zucchini and onions and topped it all with Parmesan. I’ll make it again.

Rating: Unrated 07/02/2012

i would give this recipe 3.5 stars if i could. i made a few adjustments: - sauteed the zucchini instead of roasting it as it’s 90+ degrees in NYC and we don’t have central a/c - added diced caramelized sweet onions without the onions i think the flavor would have been a little lacking. next time i will add more lemon zest (it kind of got lost in all of the pasta). while we’re on the topic…a pound of pasta for 4 servings? it was quite a lot of food. i’d make this recipe again, though.

All Reviews for Zucchini Pasta with Ricotta

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Zucchini Pasta with Ricotta

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest