Zucchini and Ricotta Spaghetti Recipe

This spaghetti recipe is one of my favorites (in fact I have it cooking on the stove as I'm typing this!)

It includes a summertime classic vegetable, the zucchini and a very rare form of ricotta that is hardened and baked, Sicilian style.

If you can't find the cheese anywhere, don't fret... this pasta dish holds its own even sans formaggio!

My Favorite Spaghetti Recipe

Serves 3-4


  • 1 package of thin spaghetti
  • 1 recipe basic tomato sauce
  • 2 medium - large zucchini, sliced thin
  • oil for frying (vegetable oil is fine)
  • 1 tsp of salt
  • 1/2 cup grated baked ricotta cheese (ricotta salata)

(if you can't find this kind of cheese, substitute grated pecorino romano)

spaghetti on fork, spaghetti

The first thing you have to do is fry the zucchini. This is quite a time consuming process, so leave yourself plenty of time to do it - at least 30-40 minutes.

Or you can even prepare the zucchini way in advance, because when you mix it with the hot pasta, it will heat right up and no one will know the difference!

Heat the oil in a heavy frying pan, and when it is very hot, lay a layer of the zucchini circles across it. Let them fry on both sides until they are very brown, almost crispy... but don't let them burn!

Using a fork, remove them from the pan and lay them on a plate that has been prepped with a paper towel or napkin to soak up some of the oil.

When you're ready, fill a large pot with water, add some salt and bring to a boil. Add the spaghetti. Make sure you stir the pasta occasionally so that it doesn't stick. Cook it until it is tender, about 8-9 minutes. While you are cooking the pasta, heat up the tomato sauce.

Drain the pasta, and then put it into a large serving bowl. Pour on the sauce and the zucchini and toss gently.

When you serve the pasta, allow your guests to add as much or as little of the grated cheese as they wish, and voila! You're a master chef in no time flat!

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