Want to prepare a quick and easy meal full of fresh flavours? Then try this light and creamy pasta recipe with zucchini, spinach and ricotta, accompanied by a delicious burrata. Cauliflower, for example, can also be used in the sauce, and you can also add nuts and deli yeast for more nutrients.
Ready in 25 minutes
Portions 2
Difficulty simple
Ingredients
○ 1 medium zucchini
○ 2 handfuls spinach
○ 2 tablespoons deli yeast
○ 3 tablespoons ricotta
○ salt, pepper
○ tablespoon olive oil
○ grated parmesan
○ juice and zest of 1/2 lemon
○ burrata or mozzarella
○ 200 g pasta to taste
Method
- Cook the pasta according to the instructions on the package and in the meantime start preparing the vegetables for the sauce.
- Cut the zucchini into thin slices and fry it in a pan with olive oil and shallots. Once it's nicely coloured, transfer it to a blender. Gradually add the lemon juice, ricotta, spices, deli yeast and pasta water. Blend until smooth.
- Stir the resulting mixture in the pan with the pasta so that the flavours combine nicely and add the parmesan cheese at the end. Serve ideally with burrata and if you like it spicy, you can still sprinkle a little chilli from the grinder on top.
Tips and tricks
○ Preserve the freshness of vegetables: when cooking zucchini and spinach, take care not to overcook them in the pan. The zucchini should be soft but still slightly crisp, and the spinach should be just slightly wilted.
○ Adapt the pasta: You can use any type of pasta you like, but shorter pasta like penne or fusilli will hold the sauce well and enhance the flavour experience. You can also use chickpea or red lentil alternatives (especially if you would prefer a vegan version of the recipe, for example).
○ Try variations: You can use mascarpone instead of ricotta for an even richer and creamier sauce. You can add grilled chicken or shrimp for more protein.
Nutritional information
| Nutritional values | per portion |
| Protein | 22,5g |
| Carbohydrates | 27g |
| Fats | 9,6g |
| cal | 370 |
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