I am having a love affair with ricotta! Ever since ChgoJohn and Tanya taught me how to make it I can’t stop! I have already used it in lasagna, pancakes, fritters , Quiche and it takes a new dimension and adds so much to the recipe in a unique way each time.
I had some ricotta in the fridge that I was planning to make bruschetta with, then I came across this recipe in one of the magazines my husband got me and I knew I had to try it.
I adapted the recipe a little, grilling the zucchini instead of Sautéing them and I added the herbs de province to add more freshness to the salad.The end result was heavenly. The ricotta added a creamy, melt in your mouth tone while the grilled zucchini added a smoky flavor that I loved. The herbs added color and freshness and tied the whole dish together. I will definitely be making this again and soon.
Pasta salad with grilled zucchini, basil and ricotta
200 grams pasta
4 small zucchini cut into strips
1/2 cup ricotta (recipe here)
4 cloves garlic
1/4 cup olive oil
1 teaspoon herbs de Provence
Small bunch of basil leaves chopped
Zest and juice of one lemon
Salt
cook the pasta according to the instructions on th package in salted boiling water
In a pan heat the olive oil, add the garlic and once you can smell the garlic turn off the heat (you only want to infuse the olive oil with the garlic)
In a bowl mix the lemon juice, zest, ricotta, basil and herbs
In a grill pan, grill the zucchini on both sides until slightly tender.
Toss the pasta, zucchini and ricotta mix and serve
Good Cooks
/ November 8, 2011Wow… I like the colors in this dish
Healthy recipe, must try.
Thank you Sonson.
thefooddoctor
/ November 10, 2011Thank you Samaho
chicaandaluza
/ October 28, 2011Thanks for the mention Sawsan! Looks like this recipe has been hugely popular by all the comments I see – and underdstandably so. I like to grill my courgettes too – think it adds a lovely smokey taste. Lovely recipe!
thefooddoctor
/ October 29, 2011Thank you for teaching me how to make ricotta Tanya..I was missing out big time
Karen
/ October 26, 2011Hello Sawsan, I have just caught up with all your posts that I missed while traveling in Europe. Your pasta dish sounds simple and delicious. I don’t know which of your exotic recipes I will be trying first.
thefooddoctor
/ October 28, 2011Welcome back Karen, I really enjoyed your trip pictures
thank you for your sweet comment
eva626
/ October 26, 2011pasta is always great. you made it even better with the greens! (click on me)
thefooddoctor
/ October 28, 2011Thank you Eva
Angie's Recipes
/ October 26, 2011I love pasta dishes like this…yummy!
thefooddoctor
/ October 28, 2011Thank you Angie
Stefanie
/ October 26, 2011This looks so delicious! I keep meaning to try making my own ricotta, but haven’t gotten around to it. Hopefully soon! I feel like I’m missing out
thefooddoctor
/ October 28, 2011You will love it. Ricotta is so versatile and adds so much to a dish
Kay aka Babygirl
/ October 26, 2011I love a great pasta salad and with the addition of grilled zucchini, basil and ricotta looks amazing. I really enjoyed reading this recipe
thefooddoctor
/ October 28, 2011Thank you so much Kay for stopping by and for your kind comment
Just A Smidgen
/ October 26, 2011I will have to find that recipe and try it.. along with yours. I keep trying to step away from the computer (sooo hungry right now) but then I see a lovely dish like yours and I can’t help but read all about it! Yummy!
thefooddoctor
/ October 26, 2011hehehe I keep trying to step away from the computer with no luck too
Eva Taylor
/ October 26, 2011I am so excited about making Ricottta myself, Sawsan, but sadly I won’t be able to until after our return from Morocco. As Murphy’s luck would have it, we are very busy at work AND I recently got a freelance project that will keep me busy for most nights until we leave. I am truly sorry as I have always wanted to make cheese. The pasta dish looks wonderful, the colours so rich and appetizing.
thefooddoctor
/ October 26, 2011Have a safe trip Eva and have fun ..I can’t wait for all your pictures of Morroco
Geni - Sweet and Crumby
/ October 25, 2011What a beautiful pasta dish. So full of exciting and homey flavors. Make your own ricotta?! I think I will have to catch up on John’s old post so I can get in on that action. THanks for the vote by the way! Have a great day!
thefooddoctor
/ October 26, 2011You are most welcome Geni…good luck
Anna
/ October 25, 2011Hi! Your pasta dish is so flavorful…I am ready to try this out. In fact, I have everything all prepared except for the herbs de provence. Can I use anything in replacement of such? Thanks!
thefooddoctor
/ October 26, 2011Thank you for your kind words
You can skip the herb de provence all together or if you want you can add some dried oregano and rosemary and maybe some thyme
Tanvi
/ October 25, 2011I really love zucchini with pasta..this recipe looks great & healthy..pass me a bowl
thefooddoctor
/ October 26, 2011Thank you sweet Tanvi
Erin @ Dinners, Dishes and Desserts
/ October 25, 2011Question – in the recipe you have an onion and meat, but I don’t see anything in the instructions for using them.
thefooddoctor
/ October 26, 2011Thank you for catching that Erin!
I was working on two posts, this salad and a baked pasta recipe and it seems I mixed them up
There is no onions or meat in this recipe
I corrected it
Thank you again
Caroline
/ October 25, 2011I think I’m in the same love affair with ricotta. It has such a wonderful texture and flavor. Your pasta is stunning, and I love every single ingredient in it…which is pretty rare for me!
thefooddoctor
/ October 26, 2011Thank you Kindly Caroline
Ricotta is truly an amazing addition to anything
glad you like the recipe
sportsglutton
/ October 24, 2011This sounds like one of the more perfect recipes that Liz and I can both enjoy together (sometime she get tired of all my meat delicious). I can’t wait to try it!
thefooddoctor
/ October 26, 2011Thank you Jed
I can’t wait to hear what you think of it
Kazuko Sakae
/ October 24, 2011Salad with handmade ricotta sounds yammy! I have never made cheese, but I want to try it. And I ought to have said before but those photos you traveled were very interesting for me. Thank you for introducing them to us.
thefooddoctor
/ October 26, 2011Hello Kazuko
Thank you for your sweet comment
making ricotta is really easy , you’ll love it
Thank you for your sweet comment about the pictures
It was your encouragement to share more about Jordan that made me share them
Erin @ Dinners, Dishes and Desserts
/ October 24, 2011If I can find zucchini at the grocery store this will be my dinner tonight! I have ricotta to use, and this looks amazing!!
thefooddoctor
/ October 26, 2011I hope you found some zucchini
kitchenbelleicious
/ October 24, 2011I seldom use ricotta in my pasta but when I do it is phenomenal so I can only imagine how insanely delicious this is.I love that not only is there sweet zucchini in it but its grilled too! awesome
thefooddoctor
/ October 26, 2011Ricotta is truly phenomenal with pasta..it adds so much richness to it
Kara Goldsborough
/ October 24, 2011Oh no! Homemade ricotta…I am in trouble!
thefooddoctor
/ October 26, 2011hehehe you really are
Rufus' Food and Spirits Guide
/ October 24, 2011I love that guy! I love this recipe too. I’m just feelin’ the love today.
thefooddoctor
/ October 26, 2011Sweet Artichoke
/ October 24, 2011Yum! A delicious, flavourful pasta recipe! I am a big fan of ricotta, too!
thefooddoctor
/ October 26, 2011Thank you Vanessa
Bam's Kitchen
/ October 24, 2011Another way to extend the grilling season with some yummy grilled Zucchini. Sounds so fresh and delicious. Take Care
thefooddoctor
/ October 26, 2011Thank you Bam
fati's recipes
/ October 24, 2011Yum this looks amazing, Sawsan! I love almost all pasta salads, this one looks like it’d top my list, although I’m not a fan of zucchini.
thefooddoctor
/ October 26, 2011Try it Fati, it might just change your mind about zucchini
thecompletecookbook
/ October 24, 2011This recipe got my taste buds dancing about – great use of fabulous flavours!
Mandy
Have a super day.
thefooddoctor
/ October 26, 2011Glad you like it Mandy
Kristy
/ October 24, 2011Sawsan, this sounds like my kind of pasta dish. Easily one that I could eat 1/2 a box of pasta in (if not more!). And I’m loving your ricotta posts – what’s not to love about ricotta! I hope you had a great weekend.
thefooddoctor
/ October 24, 2011Thank you Kristy..
You said it! what’s not to love about ricotta
Baking Serendipity
/ October 24, 2011Wow! This looks fantastic. I’ve never seen/made a pasta salad with ricotta before, but I love the thought of it
thefooddoctor
/ October 24, 2011My first time too but when you try it, you’ll be addicted
Savory Simple
/ October 24, 2011I love the addition of Herbs de Provence! This looks like such a fresh, delicious pasta salad.
thefooddoctor
/ October 24, 2011Thank you …it added alot of freshness to the salad…I love using herbs whenever I can
torviewtoronto and createwithmom
/ October 24, 2011delicious looking pasta first time in your lovely site nice to meet you salaams Akheela
thefooddoctor
/ October 28, 2011Thank you so much for stopping by and for your nice comment
ceciliag
/ October 24, 2011zucchini and basil and ricotta.. a perfect blend.. i could eat them off a spoon! c
thefooddoctor
/ October 24, 2011I did sneak a few zucchini wraps before assembling the salad..don’t telll anyone lol
Aimee@clevermuffin
/ October 23, 2011Oh yum, home made ricotta sounds amazing, I can see how it would ads something special to any dish.
thefooddoctor
/ October 26, 2011It really is amazing Aimee
ChgoJohn
/ October 23, 2011This sounds like a great recipe. i love that you grilled the zucchini! My Aunt would agree with you about the ricotta. It seems like she is always telling me that she’s made another batch for this recipe or that. Thank you for your kind mention of my blog.
thefooddoctor
/ October 24, 2011Thank you for the ricotta recipe! I was missing out big time without it
wok with ray
/ October 23, 2011What a good looking pasta, Sawsan! Is that a bread on the side of the bowl?
thefooddoctor
/ October 26, 2011Thank you Ray..yes, it is garlic bread with melted parmesan on top