Zucchini Pasta with Basil Ricotta

Here’s an easy recipe for Linguine with Zucchini (or other summer squash) adapted from MarthaStewart.com.


2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds zucchini, thinly sliced lengthwise
Coarse salt and ground pepper
1 pound gluten-free linguine (substitute zucchini noodles for a low-carb)
Finely grated zest of 1 lemon
1/2 cup ricotta
fresh basil, minced


Preheat oven to 450. 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 and basil.

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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