Dinner Recipes
Grilled Zucchini & Ricotta Pasta
Such a symphony of bright, garden-fresh flavors! Sweet peas, spinach, and parsley are blitzed together with aromatics, lemon juice, and cream to create a light, garlicky, vividly green sauce. It’s like a silky, creamy pesto, without the nuts and cheese. Tossed with tender chunks of charred zucchini and served with indulgent dollops of ricotta, this summery pasta is a must-have for outdoor gatherings and is delicious served alongside a main course of grilled steak or chicken.
Servings: 4 to 6
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Dinner
Grilled Zucchini & Ricotta Pasta
Ingredients
2 zucchinis, cut in half lengthwise
1 Tbsp plus 1 tsp Gelson’s 100% California extra virgin olive oil, divided
Kosher salt, to taste
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
1 cup frozen peas, divided
3 cups loosely packed spinach
¾ cup heavy cream
1 bunch parsley
Juice of 1 lemon
16 oz orecchiette, cooked according to package instructions
½ cup ricotta
Zest of 1 lemon
Freshly ground Gelson’s black pepper, to taste
Directions
- Heat a grill or grill pan over medium heat. Brush the cut sides of the zucchini with 1 tablespoon of the olive oil and season with salt. Grill the zucchini, cut sides down, until tender and slightly charred, 6 to 7 minutes. Transfer to a cutting board and chop into ½”-cubes.
- Heat a large pan over medium-high heat. Add the remaining 1 teaspoon olive oil, the shallot, and garlic and saute until soft, 2 to 3 minutes. Add ½ cup of the peas and the spinach and cook until the spinach is slightly wilted, 2 minutes.
- Add the heavy cream and bring to a simmer. Simmer until the cream is reduced by half, 3 to 4 minutes.
- Transfer the contents of the pan to a blender. Add the parsley and lemon juice and blend on high until smooth, 2 to 3 minutes. Set aside.
- Wipe the pan clean and set over medium heat. Add the remaining peas and chopped zucchini and cook until the peas are bright green and the zucchini is warmed through, 2 to 3 minutes.
- Add the orecchiette and reserved sauce and stir until the pasta is evenly coated.
- Top the pasta with dollops of the ricotta.
- Garnish with the lemon zest and black pepper and serve in the pan. Enjoy!