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Zucchini Ricotta Pasta Skillet (Cooking for 2)

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  • Prep 35 min
  • Total 35 min
  • Servings 2
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A one-pot pasta that strikes that hard-to-find balance between creamy and light, this meatless meal is satisfying without weighing you down. Fresh ricotta is the base for a silky and comforting cheese sauce, and zucchini brings texture, color and flavor that complement the pasta. Finish the dish with basil and lemon juice at the end of cooking for a bright pop of flavor that makes this dish memorable (and worthy of repeating)!
By Betty Crocker Kitchens
Updated Nov 5, 2018
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Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups 1/4-inch slices zucchini and/or summer squash
  • 1 clove garlic, finely chopped
  • 2 cups uncooked farfalle pasta (6 oz)
  • 1 3/4 cups Progresso chicken broth (from 32-oz carton)
  • 1/2 cup whole milk ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh basil leaves, plus more for garnish
Make With
Progresso Broth

Steps

  • 1
    In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.
  • 2
    Add pasta and broth to same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
  • 3
    Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired. Serve with more Parmesan cheese on the side, if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Penne can be substituted for the farfalle in this recipe.
  • tip 2
    While this recipe makes a satisfying main dish, you could also serve it alongside any roast meat.

Nutrition

580 Calories, 19g Total Fat, 25g Protein, 78g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 3/4 Cups
Calories
580
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
1120mg
47%
Potassium
420mg
12%
Total Carbohydrate
78g
26%
Dietary Fiber
5g
21%
Sugars
5g
Protein
25g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
5 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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