Zucchini Ricotta Pasta Skillet (Cooking for 2)
Updated Nov 5, 2018
A one-pot pasta that strikes that hard-to-find balance between creamy and light, this meatless meal is satisfying without weighing you down. Fresh ricotta is the base for a silky and comforting cheese sauce, and zucchini brings texture, color and flavor that complement the pasta. Finish the dish with basil and lemon juice at the end of cooking for a bright pop of flavor that makes this dish memorable (and worthy of repeating)!
Zucchini Ricotta Pasta Skillet (Cooking for 2)
- Prep Time 35 min
- Total 35 min
- Servings 2
- Ingredients 11
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups 1/4-inch slices zucchini and/or summer squash
- 1 clove garlic, finely chopped
- 2 cups uncooked farfalle pasta (6 oz)
- 1 3/4 cups Progresso chicken broth (from 32-oz carton)
- 1/2 cup whole milk ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh basil leaves, plus more for garnish
![](/-/media/GMI/Core-Sites/BC/Images/Shared/RecipeParts/make-with/MakeWith_100x100_Progresso_Broth.jpg?sc_lang=en)
Make With
Progresso Broth
Instructions
-
Step1In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.
-
Step2Add pasta and broth to same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
-
Step3Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired. Serve with more Parmesan cheese on the side, if desired.
Nutrition
580
Calories
19g
Total Fat
25g
Protein
78g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 3/4 Cups
- Calories
- 580
- Calories from Fat
- 170
- Total Fat
- 19g
- 29%
- Saturated Fat
- 8g
- 38%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 12%
- Sodium
- 1120mg
- 47%
- Potassium
- 420mg
- 12%
- Total Carbohydrate
- 78g
- 26%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 5g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 15%
- 15%
- Calcium
- 25%
- 25%
- Iron
- 20%
- 20%
Exchanges:
5 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
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