Casarecce Pasta with Lemon Basil

This creamy casarecce pasta loaded with fresh vegetables and ricotta is perfect for a satisfying weeknight dinner. It brings a bright twist on classic comfort food, balancing richness and freshness with every bite.

I often make this when I want something cozy but not heavy. The creamy ricotta and sweet zucchini always make it feel like a treat even on a regular night.

Ingredients

• Ricotta cheese: For a rich and silky sauce. Choose whole milk ricotta for extra creaminess
• Fresh basil: Chopped finely brings herbaceous brightness. Look for vibrant green leaves without bruises
• Lemon zest: Adds a zesty fragrance and balances flavors. Use unwaxed lemons to get the best zest
• Red pepper flakes: For a gentle kick. Add to your preferred heat level to keep it balanced
• Olive oil: For sautéing. Pick a good quality extra virgin olive oil for flavor
• Onion: Adds a sweet savory base flavor when cooked gently
• Zucchini and yellow squash: Bring tender, fresh vegetable notes. Select firm, blemish-free vegetables
• Garlic: Minced to release aromatic punch
• Cherry tomatoes: Provide bursts of juiciness and slight acidity. Choose ripe and glossy tomatoes
• Italian seasoning: Blends multiple herbs for a rounded flavor
• Salt and freshly ground black pepper: For seasoning
• Casarecce pasta: Has a twisted shape ideal for holding sauce. Any short pasta like penne or rigatoni can be substituted
• Parmesan cheese: Grated for umami depth. Use freshly grated for best flavor
• Basil pesto: Drizzled on top adds an extra layer of herbaceous richness

Instructions

Build The Ricotta Mixture:

In a medium mixing bowl combine ricotta cheese with finely chopped fresh basil lemon zest and red pepper flakes until fully combined. This mixture will coat the pasta with creamy brightness.

Cook The Vegetables:

Heat olive oil in a large skillet over medium heat add chopped onion and cook while stirring frequently for 3 to 4 minutes until translucent. Add the zucchini and yellow squash slices cook for about 5 to 6 minutes stirring often until they begin to soften and lightly brown.

Add Tomatoes And Seasoning:

Stir in the cherry tomatoes with Italian seasoning salt and black pepper. Cook for another 5 minutes or until the vegetables are tender and the tomatoes start to burst creating a fresh sauce.

Finish With Garlic:

Add the minced garlic stir and cook for about one minute until fragrant but not browned then remove the skillet from heat. This keeps the garlic flavor bright without bitterness.

Cook The Pasta:

Meanwhile cook the casarecce pasta in salted boiling water according to package instructions until al dente. Reserve a cup of pasta cooking water before draining.

Combine Pasta And Sauce:

Return pasta to the pot on low medium heat and stir in the ricotta mixture plus half a cup of reserved pasta water toss gently to coat every piece. Add the sautéed vegetables and Parmesan cheese fold everything together gently until creamy. Add more pasta water if needed for a silky consistency.

Final Seasoning And Serve:

Taste and adjust salt and pepper scoop the pasta into serving bowls and drizzle generously with fresh basil pesto and extra Parmesan for an elegant finish.

This dish reminds me of summer evenings in Italy when simplicity and fresh flavors rule the table.

Storage Tips

Store leftover pasta in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water or broth to bring back the creamy texture. Avoid microwaving directly as it can dry the sauce.

Ingredient Swaps

Ricotta can be swapped for cottage cheese blended smooth for a lighter option. Use any short pasta you have on hand such as penne or rigatoni. Substitute yellow squash or zucchini with sautéed mushrooms or bell peppers for a different twist.

Serving Ideas

Serve this with a crisp green salad dressed with lemon vinaigrette for brightness. A crusty garlic bread pairs wonderfully to soak up leftover sauce. A glass of chilled white wine like pinot grigio or sauvignon blanc complements the fresh flavors well.

This creamy casarecce pasta is a quick comforting meal that brightens any evening.

Frequently Asked Recipe Questions

→ What is the best way to cook casarecce pasta?

Cook casarecce in salted boiling water until al dente, usually about 10-12 minutes. Drain, reserving some pasta water to adjust the sauce's consistency.

→ How can I best incorporate the lemon zest?

Lemon zest is mixed into the ricotta and basil blend, infusing the creamy base with a bright, fresh note that balances the richness.

→ Can you substitute the vegetables in this dish?

Yes, you can use similar seasonal vegetables like bell peppers or asparagus, but keep the slicing consistent for even cooking.

→ How to achieve a creamy texture without heavy cream?

The creaminess comes from ricotta cheese combined with pasta water and Parmesan, which naturally enrich the sauce without additional cream.

→ What is the role of basil pesto in this dish?

Basil pesto is drizzled on top for an aromatic, herbaceous finish that enhances the fresh basil flavor and adds a pleasant texture contrast.