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Zucchini Noodles with Pesto and Ricotta Cheese

Estate Comforts

Zucchini Noodles with Pesto and Ricotta Cheese

The Strategy:

If you make extra noodles, simply drop them into a salad for lunch or dinner. Yum!

Yields: serves 4 | Total Time: 25 minutes till it’s ready

Ingredients

  • 4 to 6 zucchini or yellow summer squash (I prefer to use half zucchini and half summer squash)
  • 2 tablespoons olive oil
  • 1 garlic clove, minced, about 11⁄2 teaspoons
  • 4 tablespoons prepared pesto
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon coarse black pepper
  • 4 tablespoons ricotta cheese
  • 2 tablespoons Parmesan cheese, grated
  • 2 tablespoons fresh mint or basil, chopped
Overhead prep shot of zucchini, summer squash, olive oil, garlic, pesto, ricotta, Parmesan, and mint

Instructions

  1. Use a spiral slicer to cut the squash into long thin strips. If you don’t have a slicer, use a vegetable peeler to cut the squash into long ribbons. If you use a peeler, don’t try to peel the seedy core.
  2. Heat the olive oil in a skillet over medium heat. Add the garlic and squash noodles and toss to coat. Toss the noodles in the pan until they are beginning to wilt but are still crunchy. Be careful not to overcook them; otherwise, you will have a pan of mush. Remove from the heat immediately.
  3. Gently stir in the pesto. Season with salt and pepper. Transfer to a serving platter.
  4. Top the noodles with a dollop of ricotta cheese and a sprinkle of Parmesan cheese and chopped herbs.
Extreme close-up action shot tossing zucchini noodles and pesto in a skillet with tongs

The Heart of the Table

A masterclass in effortless summer dining. This dish completely strips away the heavy starches of traditional pasta nights, relying instead on the vibrant, oily richness of basil pesto and the stark, cooling contrast of fresh ricotta against flash-sautéed summer squash. It is light, incredibly fast, and undeniably elegant.

An elegant, formal dinner table setting with a dark ceramic plate holding a serving of Zucchini Noodles with Pesto, with a summer luncheon in the background

Neighborly Grace

  • THE PRESENTATION: Use tongs to twirl the vibrant green and yellow ribbons into a tall, tight nest in the center of a shallow bowl. The large dollop of stark white ricotta must sit directly on top, allowing the diner to mix the cool cheese into the warm pesto noodles at the table.
  • THE POUR: Sparkling mineral water with a sharp lemon twist, or an icy, highly acidic Pinot Grigio. The bright herbal notes of the basil pesto demand a very clean, palate-cleansing beverage.
  • THE VIBE: Bright, airy, and sophisticated. This is exactly what you serve for a light, impromptu weekend luncheon on the veranda before retreating from the heavy heat of the afternoon sun.