Creamy Zucchini Paccheri

Name: Creamy Zucchini Paccheri
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 2 large (or 3 medium) zucchini, sliced into 1/3” coins; 3/4 teaspoon Spicy Oregano Salt; 2 tablespoons lemon-infused olive oil; 16 ounces whole milk ricotta (recommended: BelGioioso Ricotta con Latte); 1 teaspoon Spicy Oregano Salt; 2 tablespoons lemon-infused olive oil, plus more for drizzling; 1 pound paccheri; 2 tablespoons chopped chives

10 MINPrep Time

45 MINCook Time

6Servings

by Giadzy

Photo Credit: Elizabeth Newman

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Summer meets creamy cozy comfort in this pasta dish! Roasting the zucchini until golden and caramelized with a blend of spicy oregano salt and lemon-infused olive oil builds a great depth of flavor. The sauce, inspired by one of Giada’s childhood favorites, is a classic from many Italian family kitchens: ricotta and starchy pasta water for a silky, luscious sauce, amped up with a glug of olive oil and sprinkle of salt.

Creamy Zucchini Paccheri

Rated 5.0 stars by 1 users

Servings

6

Prep Time

10 minutes

Cook Time

45 minutes

Ingredients

For The Zucchini:

2 large (or 3 medium) zucchini, sliced into 1/3” coins
3/4 teaspoon Spicy Oregano Salt
2 tablespoons lemon-infused olive oil

For The Pasta:

16 ounces whole milk ricotta (recommended: BelGioioso Ricotta con Latte)
1 teaspoon Spicy Oregano Salt
2 tablespoons lemon-infused olive oil, plus more for drizzling
1 pound paccheri
2 tablespoons chopped chives

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 lemon 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 lemon 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 lemon olive oil, and serve.