main dishes sardinian

Pasta with Ricotta and Zucchini

Penne with zucchini, sheep's ricotta, parsley, garlic, olive oil, and pecorino for a simple Sardinian-style pasta.

Vegetarian Nut-Free
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Prep 10 min
Cook 20 min
Total 30 min
Servings 4
Difficulty Easy

Ingredients

Pasta

Sauce

Finish

Cooking

Seasoning

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Instructions

  1. Dice the zucchini. Warm the olive oil in a wide pan with the garlic, then add the zucchini.

  2. Cook over medium heat until the zucchini is tender and lightly golden. Salt gently and remove the garlic.

  3. Cook the penne in salted water until al dente. Reserve 3 ladles of pasta water.

  4. Loosen the ricotta in a bowl with a little hot pasta water until creamy.

  5. Add the pasta and ricotta to the zucchini. Toss carefully, adding more pasta water as needed until the sauce coats the penne.

  6. Finish with grated pecorino, parsley, black pepper, and a small thread of olive oil.

Storage & Meal Prep

Best eaten immediately. If reheating, add a splash of water to loosen the ricotta.

Variations

  • With Pecorino Only: Use more pecorino and less parmesan if you want a sharper Sardinian finish.
  • With Mint: Add a few torn mint leaves with the parsley for a fresher summer version.
  • With Whole Wheat Pasta: Use whole wheat penne and keep extra pasta water for the ricotta.

FAQ

How do I stop ricotta from clumping?

Soften it first with hot pasta water, then add it off the strongest heat.

Can I use sheep's ricotta?

Yes. Sheep's ricotta gives the dish a firmer, more Sardinian flavor.

Should the zucchini be browned?

Light browning is useful, but do not cook it until it collapses.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Dairy
Sheep's Milk Ricotta
200 g
Cheese
Pecorino Romano
40 g
Vegetables
Zucchini
400 g
Garlic
3 g
Grains & Bread
Dried Pasta (Small)
350 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Fresh Parsley
15 g
Black Pepper
1 g

Per Serving

604kcalCalories
22gProtein
75gCarbs
23gFat
4gFiber
Sodium
176mg8% DV
Potassium
532mg11% DV
Calcium
246mg19% DV
Iron
1.8mg10% DV
Magnesium
76mg18% DV
Vitamin C
18.3mg20% DV
Vitamin A
100µg11% DV
Vitamin K
13.5µg11% DV
Folate
44µg11% DV
Dried Pasta (Small)
Zucchini
Sheep's Milk Ricotta
Pecorino Romano
Garlic
Fresh Parsley
Extra Virgin Olive Oil
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Pasta with Ricotta and Zucchini belongs on the Sardinian home table. I build it around penne, zucchini, and sheep’s milk ricotta.

I dice the zucchini. I warm the olive oil in a wide pan with the garlic, then add the zucchini. I cook over medium heat until the zucchini is tender and lightly golden. I salt gently and remove the garlic.

I add the pasta and ricotta to the zucchini. I toss carefully, adding more pasta water as needed until the sauce coats the penne. I finish with grated pecorino, parsley, black pepper, and a small thread of olive oil. I serve it as soon as the texture is right.

Part of: Sardinian Pasta Recipes

Related: The Sardinian Kitchen | Sardinian Ingredients Guide