← All recipes

🍝 Linguine with Zucchini, Tomatoes and Lemon Ricotta Cream Sauce

421 kcal · 30 min · 4 servings

Ingredients

• 300 g Linguine
• 2 tbsp Olive oil
• 2 Garlic cloves
• 2 Zucchini
• 1 Lemon (juice and zest)
• 50 g Ricotta
• 1 tbsp Parmesan (freshly grated)
• 2 Tomatoes
• 2 tbsp Pine nuts (chopped)
• Basil (for garnish)
• Salt
• Pepper (from the mill)

Instructions

1. 1. Fill a large pot with water and add salt. Bring it to a boil.
2. 2. Add the linguine to the boiling water and cook until al dente (firm to the bite).
3. 3. Reserve a small cup of the pasta cooking water before draining.
4. 4. Drain the pasta and keep it warm.
5. 5. Peel the garlic clove and chop it finely.
6. 6. Thoroughly wash the zucchini.
7. 7. Remove the tough ends of the zucchini.
8. 8. Cut the zucchini into thin strips or use a grater.
9. 9. Wash the tomatoes.
10. 10. Cut the tomatoes into quarters.
11. 11. Remove the inner pulp and seeds from the tomatoes.
12. 12. Dice the tomato flesh into small pieces.
13. 13. Heat oil in a large frying pan.
14. 14. Add the chopped garlic to the hot pan.
15. 15. Add the zucchini strips.
16. 16. Sauté the vegetables for 2 to 3 minutes.
17. 17. Stir occasionally until the vegetables take on a slight color.
18. 18. Add the diced tomatoes to the pan.
19. 19. Stir the ricotta into the vegetables.
20. 20. Add the pine nuts.
21. 21. Add the lemon juice.
22. 22. Grate the lemon zest into the pan.
23. 23. Transfer the drained pasta into the pan.
24. 24. Add a splash of the reserved pasta water.
25. 25. Toss everything well until a creamy sauce forms.
26. 26. Season the pasta with salt and pepper to taste.
27. 27. Serve the pasta garnished with fresh basil.

Nutrition per serving

• kcal: 421
• Protein: 16 g · Fett/Fat: 13 g · Carbs: 59 g