Zucchini Noodles with Pesto and Ricotta Cheese
The secret to zucchini noodles that aren't watery mush is heat and speed: toss them in a hot pan just until they begin to wilt but still hold a crunch, then pull them off the heat immediately. Coat them in pesto and finish with dollops of ricotta and Parmesan for a fresh, light summer dish that's on the table in twenty-five minutes.
Zucchini noodles have a bad reputation, and it's usually deserved — too often they arrive as a sad, watery puddle, a diet compromise nobody actually wanted. It doesn't have to be that way. Cooked correctly, for barely a minute over high heat, spiralized summer squash stays bright, green, and pleasantly crisp — a genuinely delicious canvas for good pesto and creamy ricotta, and a celebration of summer's most abundant vegetable rather than an apology for pasta.
Keep the Crunch
Everything rides on not overcooking. Heat the oil until it shimmers, add the spiralized squash and garlic, and toss just until the noodles begin to wilt but still have a distinct bite — then take the pan off the heat at once. Zucchini is mostly water, and even a minute too long releases it all into a soggy pan of mush. Quick and hot is the entire technique; the goal is warmed and crisp-tender, never fully cooked.
Pesto and Ricotta Finish
The sauce goes on off the heat so it stays fresh and vibrant. Gently stir the pesto through the warm noodles until every strand is coated in green, then finish with soft dollops of ricotta and a shower of Parmesan — the ricotta melting slightly into creamy pockets against the herbal punch of the pesto. A scatter of fresh mint or basil at the end keeps the whole dish tasting like the garden it came from.
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Join the Estate RegistryThe Heart of the Table
High summer brings more zucchini than any garden knows what to do with, and there is a quiet generosity in turning that abundance into something light and lovely. This is warm-weather hospitality at its easiest — a fresh, vibrant bowl that leaves everyone feeling nourished rather than weighed down, proof that the most caring dish on a hot evening is often the simplest and greenest one.
The Art of the Host
A spiral slicer makes quick, uniform noodles, though a simple vegetable peeler works beautifully too — drawn into long, wide ribbons, stopping before the seedy core. Beyond that, a single skillet is all you need. The most important tool is your attention: this dish cooks in about a minute, so stay at the pan and pull it the instant the noodles begin to soften.
Neighborly Grace
- The Preparation: Toss the zucchini noodles in a hot pan just until they begin to wilt but still hold a crunch, then pull them off the heat immediately so they never turn watery. Have the pesto and ricotta ready to finish them fast.
- The Pour: A crisp Sauvignon Blanc or a dry rosé suits the fresh pesto. For a non-alcoholic option, a basil lemonade or a cucumber cooler keeps it garden-light.
- The Vibe: This is a light, bright summer supper — twirl the ribbons into bowls, dot with ricotta, and eat it fresh while the pesto is still vivid green.
Ingredients
For the Zucchini Noodles:
- 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
For the Sauce & Garnish:
Instructions
- 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.
- 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.
- Gently stir in the pesto. Season with salt and pepper. Transfer to a serving platter.
- Top the noodles with a dollop of ricotta cheese and a sprinkle of Parmesan cheese and chopped herbs.