Pasta with Tomato, Zucchini and Ricotta No Cook Sauce


(Serves 4)

  • 2 pints (4 cups) cherry or grape tomatoes, halved or quartered
  • 1 medium green zucchini, sliced then then cut into ribbons
  • 1 yellow medium zucchini sliced thin then sliced into ribbons
  • 2 tbsp. extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 cup chopped Italian parsley
  • Zest of 1 large lemon ( plus juice)
  • One package of Mafaldine pasta (lasagna strips)
  • 1 ½ cups ricotta
  • Sea Salt and freshly ground pepper


  • In a large bowl, toss together all ingredients except zucchini & ricotta and let marinate.
  • In the meantime bring a large pot of salted water to a roaring boil, cook pasta and take out one minute before the suggested time on the package.
  • Drain (reserve half cup of pasta water) and add pasta to sauce, stir in ricotta until fully incorporated use starch water and toss well then combine tomatoes that have been marinating. Toss again and gently fold in zucchini.
  • Finish with freshly ground salt and pepper and serve—hot, warm or cold. The more it sits the better it gets!

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