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Fusilli with Zucchini and Ricotta
From your Mealyo recipe library, perfect for beginners and pros.
Prep time
25 min
Portions
1
Difficulty
Easy
Calories
876 kcal
Nutrition
Per portion
Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.
876
kcal
Carbs
83g
Protein
37g
Fat
44g
Ingredients
For 1 portion
- Fusilli100 g
- Zucchini1 Stk
- Ricotta65 g
- Garlic cloves1 Stk
- Parmesan15 g
- Olive oil1 tbsp
- Lemon zest¼ tsp
- Basil1 bunch
- Salt¼ tsp
- Pepper1 pinch
- Pine nuts10 g
- Chili flakes1 pinch
Method
Step by step
- 1
Cook fusilli al dente in plenty of salted water according to package.
- 2
Cube zucchini, finely chop garlic.
- 3
Heat olive oil in a pan, fry zucchini for about 6 min.
- 4
Add garlic and chili flakes and briefly fry.
- 5
Toast pine nuts in a dry pan until golden.
- 6
Drain pasta, reserving some pasta water.
- 7
Smooth-stir ricotta with some pasta water, season with salt, pepper and lemon zest.
- 8
Mix pasta with zucchini and ricotta sauce.
- 9
Serve with Parmesan, pine nuts and basil.
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