One Pot Zucchini Ricotta Pasta with Bacon
Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Easy one pot meal!
Servings: 6 servings
Calories: 724kcal
Ingredients
- 8 slices bacon coarsely chopped
- 1 tablespoon olive oil extra virgin
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon Italian seasoning
- 2 large zucchini coarsely chopped
- 1 pound pasta like penne, corcscrew or bow ties
- 4 cups vegetable broth low sodium
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 16 ounces low fat ricotta cheese or cottage cheese
- 1 1/2 cups gouda cheese or mozzarella cheese shredded
- 3 cups grape or cherry tomatoes chopped
- 1/2 cup fresh basil finely chopped
Instructions
- Preheat large Dutch oven on medium heat, add bacon and cook until crispy. Transfer bacon on plate and set aside. In a small bowl, drain all but 1 tablespoon of bacon fat.
- Return pot on the stove and add olive oil, onion and garlic. Saute for 4 minutes, stirring occasionally. Add Italian seasoning and saute for 30 more seconds, stirring often.
- Add zucchini and pasta and stir to coat. Add broth, salt and pepper; stir, cover and bring to a boil. Then reduce heat to low and simmer pasta for 5-8 minutes or until al dente, stirring a few times.
- Turn off heat. Add previously cooked bacon, ricotta cheese, gouda cheese, grape tomatoes and basil. Gently stir pasta. It should be creamy. You can also save some cheese and basil for garnishing at the end.
- Serve immediately with more cheese and basil, red pepper flakes and crusty bread, if desired.
Notes
- Store: Refrigerate pasta leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of water and simmer on low.
- Freeze: Do not freeze. Pasta generally does not freeze well.
Nutrition
Calories: 724kcal | Carbohydrates: 74g | Protein: 40g | Fat: 30g | Saturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 766mg | Fiber: 5g | Sugar: 11g