Creamy Zucchini Paccheri
Servings
6
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
- 2 large (or 3 medium) zucchini, sliced into 1/3” coins
3/4 teaspoon Spicy Oregano Salt (or 1 teaspoon dried oregano and ¾ teaspoons kosher salt)
2 tablespoons olive oil, or lemon-infused olive oil
- 16 ounces whole milk ricotta (recommended: BelGioioso Ricotta con Latte)
- 1 teaspoon Spicy Oregano Salt
2 tablespoons olive oil or lemon-infused olive oil, plus more for drizzling
- 1 pound paccheri
- 2 tablespoons chopped chives
For The Zucchini:
For The Pasta:
Instructions
Preheat the oven to 400 degrees F. Prepare a sheet pan with parchment paper. Add the zucchini coins and toss with the spicy salt and olive oil, and arrange them in a single layer (if they can’t fit, spread them across two sheet pans). Roast for roughly 32 to 37 minutes in the top third of the oven until golden brown and crisp. Set aside.
In a large serving bowl, add the ricotta, spicy salt and olive oil. Mix together with a silicone spatula until fully combined.
Meanwhile, heat a large pot of salted water over high heat. Once boiling, cook the pound of pasta until al dente. Using a pasta spider or slotted spoon, transfer the cooked pasta directly to the bowl with the ricotta. Reserve 1 cup of pasta water. Add all of the roasted zucchini and toss together, adding pasta water as needed to create a silky sauce. Top with the chives, an extra drizzle of the olive oil, and serve.
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