Creamy Lemon Pasta with Fava Beans, Zucchini, and Ricotta
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Source: https://recipheon.com/en/recipes/main-dishes/creamy-lemon-pasta-with-fava-beans-zucchini-and-ricotta
About this recipe
Creamy lemon pasta with fava beans, zucchini, and ricotta is a quick main dish made with seasonal ingredients and ready in less than half an hour. The delicate sauce combines sautéed zucchini, young fava beans, ricotta, and a touch of lemon for a light yet filling family meal. This simple recipe works for an everyday dinner as well as when you want to serve something impressive without spending too long at the stove.
Ingredients
Servings: 4
Pasta and Vegetables
300 g penne or rigatoni
250 g fresh or frozen fava beans
2 medium zucchini (about 500 g)
2 cloves garlic
2 tablespoons olive oil
Sauce and Finishing
250 g ricotta
60 ml pasta cooking water
1 small lemon, zest finely grated and 2 tablespoons juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
30 g grated Parmesan
2 tablespoons chopped fresh basil or mint
Steps
Cook the pasta in a large pot of salted water until al dente. Add fresh fava beans to the boiling water for the last 3–4 minutes of cooking; cook frozen fava beans separately according to the package directions. Before draining, reserve about 60 ml of the pasta cooking water. Drain the pasta and fresh beans together; drain frozen beans separately. Then peel off the tough outer skins from the beans, if present.
Heat the olive oil in a large skillet, add the zucchini cut into half-moons, and cook for 5–6 minutes, until lightly browned. Add the crushed garlic and cook for another 30 seconds, just until fragrant.
Reduce the heat. Add the ricotta, lemon juice and zest, salt, pepper, and a little of the pasta cooking water. Stir until a smooth, creamy sauce forms.
Add the pasta and fava beans to the skillet and gently toss until everything is coated with the sauce. If needed, add a little more pasta cooking water for a silkier consistency.
Stir in the Parmesan and herbs, then divide the pasta among plates. Serve immediately, preferably with an extra pinch of pepper.
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