Zucchini Pasta
This Zucchini Pasta is a creamy, fresh, and flavor-packed plant-based dinner that turns your summer zucchini surplus into the most satisfying bowl of pasta you will make all season!
Servings: 4
Equipment
- Large Pot
- Large Skillet
- Small Food Processor
Ingredients
- 4 tbsp Olive Oil Divided
- 2 Shallots Finley diced
- 2 lbs Zucchini Sliced into ¼-inch-thick slices
- 2 tbsp Capers
- ¾ tsp Sea Salt
- ½ tsp Black Pepper
- 1 lbs Ziti or Other Pasta Gluten-Free if needed
- 3 cloves Garlic
- 2 cups Basil Leaves Loosely packed
- 1 tbsp Lemon Juice About the juice of ½ a lemon
- 1 cup Tofu Ricotta* Or storebought plant-based ricotta
- ½ tsp Red Pepper Flakes Adjust to taste
- 1 tbsp Lemon Zest About the zest of 1 lemon
- ¼ cup Nutritional Yeast
Instructions
- Put a large pot of water on to boil. While the water is heating, place the large skillet over medium-high heat. Once hot, add 2 tbsp olive oil and shallots. Cook the shallots until soft, about 5 to 8 minutes. Next, add in the zucchini, capers, salt, and pepper. Cook until the zucchini is browning and starting to soften, about 8 minutes. Remove the skillet from the heat.
- Meanwhile, add the garlic, basil, lemon juice, and 2 tbsp olive oil to a small food processor. Pulse until it becomes a rough paste.
- Once the water is boiling, salt the pasta water and add the pasta. Boil according to the package instructions, but make sure the pasta is quite al dente. Drain pasta, reserving 1 cup of cooking water.
- Add cooked pasta to the skillet with the onions, zucchini, and capers. Return the skillet to medium-high heat. Add ½ cup of the reserved pasta cooking water cooking, then the ricotta, crushed red pepper, and lemon zest, stirring to distribute. Check seasoning and adjust to taste. Cook for 1 minute more. The pasta should look creamy, so add a little more pasta water if necessary. Finally, add the basil paste and nutritional yeast and quickly stir to incorporate. Once incorporated, serve and enjoy!
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the sauce as it sits, so add a small splash of water or vegetable broth when reheating to loosen it back up.
- Reheating Instructions: Reheat in a skillet over medium heat with a splash of water or vegetable broth, stirring occasionally until warmed through and creamy. You can also microwave in 60-second intervals, stirring between each, until heated through.