Rachael’s Cool as a Zucchini Pasta

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 2 pounds zucchini, about 2 medium
  • 3 tablespoons extra-virgin olive oil, EVOO
  • 1 onion, chopped
  • 4 garlic cloves, chopped or thinly sliced
  • 2 tablespoons fresh thyme, chopped or 2 teaspoons dried, lightly crushed
  • 1 teaspoon red chili flakes, 1/3 palmful
  • Salt
  • 1/2 cup white wine
  • 1 lemon
  • 1 pound spaghetti, or orecchiette
  • 1 1/2 cups fresh ricotta cheese, sheep or cow milk, stir in the excess liquid or whey (do not drain)
  • 12 – 15 basil leaves, torn or chiffonade
  • Pepper
  • Freshly grated cheese to pass at table, if using sheep’s milk ricotta, pass Pecorino; if using cow’s milk, pass Parmigiano-Reggiano


Bring a large pot of water to boil for pasta.

If using spaghetti, halve the zucchini and scrape out seeds with a small spoon and thinly slice into half-moons. If you’re using orecchiette, chop zucchini into a ¼-inch dice.

Heat a large skillet over medium-high heat with EVOO, 3 turns of the pan. Add the onions, garlic, thyme, chili flakes, and salt, stir a couple of minutes, then add zucchini and cook 4 to 5 minutes more, stirring frequently. Add wine and reduce the heat. Add the zest of the lemon.

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