Orecchiette with Zucchini, Ricotta and Mint


So I have this homemade Ricotta that I am trying to use up. Chris gave me My Italian Kitchen by Luca Manfré. In it I found the recipe for Orecchiette with Zucchini, Ricotta and Mint. I had the Ricotta, the fresh mint and I have always wanted to make orrechette. Well I am on vacation so…

One of the other cookbooks Chris gave me was MasterChef. In it was a recipe for homemade Orecchiette. Okay first mistake was to use a new pasta recipe. I should have made my usual recipe. The MasterChef recipe was rather dry, but next time… Making or should I say shaping the Orecchiette took a while to get the shape right. I actually watched a couple YouTube videos of “older” Italian women making Orecchiette. Holy cow I was ready to give up after watching them. It was like they were on speed. It took me an hour and a half to make this pasta, just shaping it. Perhaps with practice I can reduce my production time. 

Okay back to Luca’s recipe. Pretty easy to follow. I make pasta with zucchini quite often. The addition of the mint lightened up the dish and I actually had the fresh mint in the fridge. Oh, I did make one change. I added a little white wine after adding the pasta to the saute pan. Sorry I could not help myself.


My version of Orecchiette with Zucchini, Ricotta and Mint, from My Italian Kitchen by Luca Manfré.

Ingredients –
 1 16 oz. package of Orecchiette
3 tbsp. olive oil
1 shallot, finely minced
2 zucchini, ends trimmed, cut in half and sliced into half-moons
Salt & Fresh ground pepper
1/4 cup white wine
1 cup ricotta cheese
1/3 cup finely chopped fresh mint leaves 
Parmesan cheese 

Method –
Heat 2 tbsp oil in saute pan over medium high heat. Add the shallots and zucchini and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes.
Bring a large pot of salted water to a boil. Add the Orecchiette and cook until al dente.
Transfer the cooked pasta to the pan with the zucchini, adding some pasta water and the white wine. Cook for 4 to 5 minutes. Add the ricotta and the mint and turn off the heat. Garnish with Parmesan cheese.


About butiamlucia123

I am a graphic/web designer. When not at work I love being in the kitchen. It brings back good memories of all the great cooks in my family who are no longer with us. Sometimes when my husband comes home he will say our house smells like an Italian restaurant. I know of no greater compliment.
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One Response to Orecchiette with Zucchini, Ricotta and Mint

  1. Catherine says:

    Dear Lucia,
    I like to make pasta with zucchini too.
    I have to try the fresh ricotta. Especially with the price of ricotta!!
    These look wonderful. I bet the production time will go much quicker next time. Don't forget all the practice those other ladies have.
    The dish looks wonderful and I like the addition of the wine.
    Have a beautiful Happy and very Blessed New Year my friend. xoxo Catherine

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