Are you looking for a quick summer recipe that uses seasonal vegetables and tastes like it comes from a restaurant? This creamy spaghetti with zucchini, ricotta and asparagus is the perfect choice for dinner on warm days. They're light, full of flavour and ready in 20 minutes - plus you can adapt them to whatever you have at home at the time.
Ready in 20 minutes
Portions 3-4
Difficulty simple
Ingredients
- 220 g spaghetti (dry weight)
- 1 larger zucchini
- 250 g asparagus (optionally, only zucchini can be used)
- 1 larger shallot
- 120 g ricotta
- 20 g delicatessen yeast (approx. 4 teaspoons)
- 40 g grated Parmesan cheese
- juice of 1 lemon + a little zest
- 80 ml pasta water
- 20 g butter (about 1 tablespoon)
- salt, pepper to taste
- 2 tablespoons olive oil for browning
- a handful of basil
Method
- Cook the pasta according to the instructions on the package. Don't forget to save some of the cooking water.
- In a frying pan, fry the shallots and sliced zucchini, or asparagus, in olive oil until slightly softened and golden.
- Transfer part of the vegetable mixture to a blender and blend with the ricotta, delicatessen yeast, lemon juice, Parmesan cheese and pasta water. Season with salt and pepper. The sauce should be slightly creamy, add more water as needed.
- Pour the sauce into the pan with the rest of the vegetables, add the cooked pasta, butter and let it heat through.
- Finish with grated cheese, extra asparagus or meat to taste, and serve with lemon zest and fresh herbs.
Tips and tricks
- Add grilled chicken or roasted tofu for higher protein content.
- The sauce is also suitable for short pasta like penne or fusilli.
- Depending on taste, more ricotta or cream can be added to the sauce to soften it.
Nutritional information
| Nutritional values | per portion |
| Protein | 23 g |
| Carbohydrates | 65 g |
| Fats | 23 g |
| cal | 560 |
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