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
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
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.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.