Citrus Ricotta Pappardelle with Zucchini and Orange Zest

Pappardelle with Sautéed Zucchini and Orange Ricotta Cream
Category: Pasta Dishes
Serves: 4

Ingredients:

Instructions:

1. Prepare the Zucchini:
   Start by washing the zucchinis thoroughly. Trim both ends off and cut them into thin, even batons, about half a centimeter in width. Set aside.

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2. Sauté the Zucchini:
   In a large pan, heat the extra virgin olive oil over medium heat. Add the peeled garlic clove to the pan and let it infuse the oil for a minute or so, then discard it or leave it in for added flavor. Add the sliced zucchini to the pan, season with a pinch of salt, and stir well. Add two tablespoons of water to help soften the zucchini and allow them to sauté gently. Let them cook for about 5–7 minutes, stirring occasionally, until tender but still slightly crisp.

3. Prepare the Orange Zest:
   While the zucchini cooks, use a vegetable peeler to peel half an orange, being careful not to include the bitter white pith. Once you’ve peeled the orange, slice the zest into thin strips using a sharp knife. Grate the remaining half of the orange to collect the zest and juice. You will use both for the ricotta cream.

4. Cook the Pappardelle:
   Bring a large pot of salted water to a boil and cook the egg pappardelle according to the package instructions, usually about 4–5 minutes for fresh pasta. Make sure to stir occasionally to prevent sticking.

5. Prepare the Orange Ricotta Cream:
   While the pasta cooks, place the ricotta in a large mixing bowl. Add the zest and juice from one of the oranges, adjusting the amount to your taste. Mix until smooth, adding a bit of salt and pepper for flavor. If the cream is too thick, add a tiny splash of the pasta cooking water to achieve a smooth, creamy consistency.

6. Combine Everything:
   Once the pappardelle is done, reserve a little of the pasta water and drain the rest. Add the pasta directly into the pan with the sautéed zucchini. Toss everything together, adding a spoonful or two of the pasta water if necessary to help coat the noodles. Season with a bit more salt and black pepper to taste.

7. Serve and Garnish:
   Plate the pappardelle with zucchini and top with a generous spoonful of the orange ricotta cream. Garnish with a few extra strips of orange zest for a burst of color and freshness.

Tips:

• For an extra touch of freshness, you can add a sprinkle of chopped fresh herbs, like basil or mint, before serving.
• If you prefer a more indulgent version, add a handful of grated Parmesan or Pecorino Romano cheese on top just before serving.

Nutritional Information (approx. per serving):

This Pappardelle with Sautéed Zucchini and Orange Ricotta Cream brings together the smooth richness of ricotta, the bright citrusy zing of orange, and the earthy tenderness of sautéed zucchini. It’s a light yet satisfying pasta dish that balances flavors beautifully, perfect for a spring or summer dinner when zucchinis are in season. Enjoy the creamy texture of the ricotta paired with the fresh pop of orange zest!