Penne with Ricotta, Lemon, Herbs & Fried Zucchini
This is the perfect recipe for those nights you don’t have lots of time for cooking. While the pasta is boiling, you can prepare the mix with ricotta, Parmigiano, your favorite herbs, and some lemon zest to brighten up the flavors. Topped with golden fried zucchini for that extra crunch, this dish is creamy, tangy, velvety, and fragrant—and comes together in less than 20 minutes.
- Ingredients
- Bionaturae Extra Virgin Olive Oil
- 2 medium zucchini
- 1 box Bionaturae Penne Rigate of your choice
- 1 cup ricotta cheese
- ½ cup grated Parmigiano Reggiano
- 2 lemons
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- Sea Salt
- Black pepper
- Instructions
- Heat about ½ inch of Extra Virgin Olive Oil in a large skillet. Heat the oil to about 350°F.
- Slice the zucchini into thin rounds. Add the zucchini to the oil in batches, making sure not to overcrowd the skillet, otherwise the oil temperature will drop too much.
- Fry until golden and crispy, about 2-3 minutes per side. Use a slotted spoon to transfer the fried zucchini to a paper towel-lined plate to drain. Sprinkle some sea salt while the zucchini is still hot. Set aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ¾ cup of pasta cooking water, then drain and set aside.
- In a large bowl, add the ricotta, grated Parmigiano Reggiano, and the zest of one lemon.
- Stir in ½ cup of pasta water and 1 tablespoon of olive oil, and whisk until the cheese is very creamy and the sauce is well combined.
- Add the cooked pasta to the bowl, tossing to coat the pasta with the sauce.
- If the sauce is too thick, add a little more pasta water, a tablespoon at a time, until you reach the desired consistency.
- Stir in the chopped basil, parsley, and mint. Season with salt and pepper to taste.
- Serve the pasta in bowls or on plates. Top with a generous amount of crispy fried zucchini, more herbs, lemon zest, a generous amount of Parmigiano Reggiano, and a drizzle of Extra Virgin Olive Oil. Buon appetite!
Serves: 4