• Recipe by
  • Prep time
    35 minutes
  • Cook Time
    25 minutes
  • Serves

Equipment: Milo Classic Dutch Oven


For the zucchini pasta

1 pound (16oz) dry pasta of your choice

3 tbsp (45ml) extra-virgin olive o

2 tbsp (28g) unsalted butter

1 small white onion, finely diced

4 garlic cloves, minced

3 pounds zucchini, grated and squeezed of excess liquid

2 tablespoons fresh thyme

Kosher salt and black pepper, to taste

Red chili flakes, optional

1 ½ cup cherry tomatoes, halved

2 cups (1 oz) fresh basil leaves

12 ounces (1 ½ cups) ricotta cheese

1 lemon zest and juice

Optional toppings

Grated parmesan or pecorino, to taste

Tossed bread crumbs, to taste

Pinenuts, to taste


As always, gather, weigh out, and prepare all ingredients and equipment prior to starting.

Using your Milo dutch oven, pour in 4 quarts of water, 1.5 teaspoons of kosher salt, and bring to a boil. Add dry pasta and boil to package instructions—make sure to keep pasta more on the al dente side. Once finished, drain pasta, reserve 2 cups of the pasta water, and set aside pasta and reserved pasta water.

Using the pot, over medium heat, add the olive oil and butter, heating until the butter is melted. Add and cook the onions for 5 to 8-minutes, until they are translucent but not browning. Add the garlic and thyme cook for 1-minute, or until fragment. Add grated zucchini, seasoning with salt and pepper, and continue cooking, often stirring until the zucchini starts to appear slightly jammy, approx 10 minutes. Add tomatoes, and cook 2 to 3-minutes more. Remove from heat.

To the zucchini mixture, add the ricotta cheese, string to combine. Slowly add in 1 to 2 cups of the resaved pasta water, a little bit at a time, until the zucchini mixture has emulsified to a thick sauce—depending on zucchinis moisture, you may need a little less or more of the pasta water, the mixture should thick and creamy.

Now add the cooked pasta to zucchini sauce, tossing to combine. Season to taste with salt and pepper, optional crushed red pepper, and lemon juice, and lemon zest; tossing to ensure the pasta is thoroughly seasoned—the pasta should be thick and creamy, if necessary, return to heat, add more pasta water and stir for 1 to 2-minutes.

Toss in fresh basil, top with grated parmesan cheese, toasted bread crumbs, and pine nuts. Serve and enjoy!

Note: After grated zucchini, make sure to squeeze out as much liquid as possible before cooking. Store leftovers in an airtight container, refrigerated, for up to 3 days. This pasta may be made ahead of time and served chilled.


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Jase Kingsland-Shim