A summery and fresh combination of zucchini, vegan ricotta, and lemon with basil and mint is a simple, wholesome and flavorful meal to be enjoyed warm or chilled!
Pasta: Cook pasta according to package directions. Drain and set aside.
Zucchini: In large pan, heat olive oil or water over medium heat and cook the garlic and zucchini together, until zucchini is pretty tender, about 8 – 10 minutes, stirring frequently so they cook uniformly.
Combine: Add the pasta, vegan ricotta, fresh herbs and lemon juice to the pan with zucchini, mix well to coat. Taste for flavor, adding more salt and pepper to taste.
Serve with lemon wedges and a good dusting of almond parmesan – it’s simply delicious!
Store: Leftovers can be stored in the refrigerator for up to 5 days. To keep longer, store in the freezer for up to 2 months.
Feel free to use only basil or only mint, instead of using a combination. Also, use as much as you like of each!
Add in yellow squash for a more color.
Edit: This recipe has been changed from it’s original use of 1 cup of mint to include basil as well, reducing the amounts of fresh herbs used. Feel free to adjust the amounts to suit your taste.
RECOMMENDED EQUIPMENT: Use a mandolin to uniformly slice the zucchini with ease. I heart this Benriner slicer, but this XOX mandolin would be great too at half the price (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials!
NUTRITIONAL INFO: The nutrition info accounts for 1/2 block tofu since I used this Tofu Ricotta Recipe.
Keywords: zucchini ricotta pasta