steps to prepare award winning Zucchini and ricotta pasta salad

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini and ricotta pasta salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini and ricotta pasta salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini and ricotta pasta salad is something that I’ve loved my entire life.

Table of Contents


  • 500g dried shell pasta
  • 4 (600g) zucchini
  • 400g fresh low-fat ricotta cheese
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh chives
  • 1 lemon, rind finely grated, juiced
  • 1/4 cup olive oil


  • Step 1
    Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Rinse under cold water.
  • Step 2
    Meanwhile, using a vegetable peeler, peel long, thin strips from zucchini. Lightly grease a barbecue plate or chargrill. Heat over medium-high heat. Cook zucchini, in batches, for 1 to 2 minutes each side or until lightly browned.
  • Step 3
    Combine pasta, zucchini, ricotta, mint, chives, 2 teaspoons lemon rind, 1/4 cup lemon juice and oil in a large bowl. Season with salt and pepper. Toss to combine. Serve.

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