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When Hanger Strikes

  • Writer's pictureMari

Zucchini Ricotta Pasta

A simple, no fuss, summer pasta perfect for busy weeknights. Cooking the onions and zucchini in the sausage fat and fennel seeds gives this pasta such an intense punch of flavour that you won’t miss the tomato sauce at all. This will be your go to pasta for the rest of #ZucchiniSzn.

Makes 3-4 servings


3 cups uncooked penne pasta

1 Italian sausage, sliced

1 tsp olive oil

1/2 cup white onion, diced

1/2 a zucchini, diced

2 cloves garlic, minced

1/4 tsp fennel seeds

Salt and pepper

3/4 cup ricotta cheese

3-4 green olives, minced

1 tbs fresh basil, minced

1 tbs lemon juice

1 tbs lemon zest

1 tsp crushed red chili flakes

2 tbs parmesan cheese (optional)


1. Cook the penne pasta according to the package instructions until al dente. Strain pasta, reserving 1/2 cup of pasta water, and set aside. Cook the sausage discs in a large frying pan or skillet over medium low heat for 5-6 minutes, until the edges of the sausage begin to crisp and fat begins to render. Remove the sausage from the pan and add the olive oil. Add the onion and saute until translucent, 3-5 minutes. Add the zucchini, a generous pinch of salt and pepper, the garlic, and the fennel seeds. Saute for 10 minutes, until zucchini and onions start to brown. Add the pasta water and pasta to the pan, and stir to combine. Turn heat down to low and add the ricotta cheese, olives, basil, lemon juice, lemon zest, chili flakes, and parmesan cheese. Stir to combine and taste for salt and pepper. Adjust seasonings if needed. Serve immediately.


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