VEGAN ZUCCHINI RICOTTA PASTA
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh summer pasta with zucchini, vegan ricotta, lemon, basil, and mint, finished with black pepper and red pepper flakes. Light, herbaceous, and equally good warm or chilled.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 16 oz. small pasta (bowties, penne or rigatoni)
- 1 tablespoon olive oil or 1/4 cup water or broth
- 2 lbs. zucchini (4 – 5 medium), sliced 1/4 inch or if wide cut into half moons
- 4 cloves garlic, chopped
- 1/4 cup basil, julienned
- 1/4 cup mint, julienned
- 2 lemons, juice of
- 3/4 cup vegan ricotta (cashew ricotta or tofu ricotta)
- salt & pepper to taste
- red pepper flakes, optional
- lemon wedges, to serve
- almond parmesan, to serve
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 132mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 563mg
- Calcium
- 77mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 132MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.