Skip to main content
Epicurious
Cookbooks

Ricotta Pasta with Zucchini, Garlic, and Mint

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Frozen peas
Grape tomatoes

Add

4 garlic cloves, minced
1 medium zucchini, diced
A generous handful of fresh mint leaves, slivered

Preparation

  1. Step 1

    Prepare as for the master recipe, #192, adding the garlic and zucchini to the skillet with the onions and cook for 7 to 8 minutes. Add the mint with the parsley.

    Step 2

    Continue as directed, tossing the pasta with the onions and zucchini.

Rachael Ray 365: No Repeats
TagsPastaRicottaCheeseDairyZucchiniSquashVegetableGarlicRoot VegetableMintHerbs & SpicesStarterDinnerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like “absolutely decadent” chocolate pudding and fattoush salad.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Kentucky Hot Browns
For Derby Day indulgence or a post-Thanksgiving lunch, this Kentucky favorite can’t be beat.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.