Spaghetti with Zucchini, Ricotta & Mint Pesto

A delicious yet light main course for your spring’s lunches!

  • DifficultyEasy
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time10 Minutes
  • Serving4 people
  • CuisineItalian


  • 400 gzucchini
  • 300 gspaghetti
  • 250 gfresh ricotta cheese
  • 45 gpistacchio
  • 1 clovegarlic
  • 1 leafbay leaf
  • 1 bouquetmint
  • q.s.extra virgin olive oil
  • q.s.salt


  1. – start cooking the pasta in a pot with abundant salted water;

    – chop the zucchini in small cubes and put them into a large saucepan together with the crushed garlic clove, the bay leaf;

    – add a pinch of salt, the oil and cover with a lid;

    – slow-cook on a medium-low fire for about 15 minutes or till the zucchini are cooked in their own liquid;

    – remove from the fire, remove the bay leaf, add the mint and reduce everything to a cream with a blender;

    – sift the ricotta onto the zucchini sauce and mix well;

    – drain the pasta al dente, and pour it onto the saucepan and cook for about 30 seconds while mixing well;

    – serve topped with crushed pistachios;


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