Delicious, egg-free and soy-free zucchinis and cheese pasta is the perfect Italian lunch. Jumbo shells are filled with parmesan, ricotta, pine nuts for a delightful European meal.
Special diets: Vegetarian | eggs-free | soy-free |
️Allergens: not vegan | gluten | lactose | nuts |
⏱ 42 mins – easy
🍽 4 servings – 607 kcal per serving
- ½ tsp salt
- 2 tbsp olive oil
- 1 shallot
- 4 zucchinis
- 3 cloves garlic
- 11 oz jumbo pasta shells
- 1 bunch basil
- 1 lemon
- 1¾ oz parmesan cheese
- 1¾ oz pine nuts
- 9 oz ricotta cheese
- 1 knife
- 1 zester
- 1 grater
- 1 pan
- 1 frying pan
- 1 saucepan
- 1 colander
- 1 wooden spoon
- 1 plate
Chop shallots, basil, and zucchini. Then, peel and chop garlic.
Zest lemons with a zester.
Grate parmesan cheese with a grater.
Chop ricotta cheese into cubes.
Add pine nuts to a pan and toast for 3 minutes on low heat.
Heat olive oil in a frying pan. Stir in shallots and zucchini with a wooden spoon. Cook for 8 minutes, then add garlic and continue cooking the zucchinis mixture for 2 minutes.
In a saucepan, heat 13 cups of water with half a teaspoon of salt. Boil for 3 minutes before adding the jumbo pasta shells. Cook for 11 minutes, then remove from heat so you have cooked pasta.
Set aside 2 tbsp of cooking water.
Drain cooked pasta in a colander.
Add the pasta to the saucepan, along with the reserved cooking water. To the saucepan, add zucchinis mixture, chopped basil, lemon zest, grated parmesan cheese, and toasted pine nuts. Stir for 2 minutes with a wooden spoon. Stir in the ricotta cheese for another 2 minutes using a wooden spoon. Remove everything from the saucepan and place it on a plate.
It’s ready to be served !