🌿 Low-Key Vegan Friday: Late-Summer Ziti with Zucchini, Basil & Vegan Ricotta

This 30-minute vegan pasta is my plant-based spin on the late-summer zucchini and ricotta pasta from NYT Cooking by David Tanis. Sweet onions, golden zucchini, fresh basil, and lemon are tossed with ziti and clouds of creamy vegan ricotta for a simple but impressive seasonal dinner.

💛 Why You’ll Love It

• ✨ Inspired by a classic: A plant-based take on David Tanis’s beloved NYT Cooking pasta.

• 🥒 Peak produce: Uses zucchini and basil at their freshest.

• ⏱️ Low-Key Vegan Friday energy: Elegant but ready in under 30 minutes.

🛒 Ingredients (Serves 4)

• 🍝 12 oz (340 g) ziti (GF if needed)

• 🥒 2 medium zucchini (about 1 lb / 450 g), thinly sliced into half-moons

• 🧅 1 large yellow onion, thinly sliced

• 🫒 3 Tbsp extra-virgin olive oil, divided

• 🧂 Kosher salt & freshly ground black pepper

• 🧄 3 garlic cloves, thinly sliced

• 🌶️ ½ tsp red pepper flakes (optional)

• 🍋 1 lemon (zest + 1–2 Tbsp juice)

• 🌿 1 packed cup fresh basil leaves, torn

• 🥛 1 tub (8 oz / 227 g) Kite Hill almond milk ricotta (use ~½ in sauce, rest for topping)

• 🌰 Optional: toasted pine nuts or breadcrumbs for serving

👩‍🍳 Instructions

1. 🍝 Cook pasta:
   Bring a large pot of salted water to a boil. Cook ziti until just al dente according to package instructions. Reserve 1–1½ cups pasta water, then drain.

2. 🥒 Sauté vegetables:
   While pasta cooks, heat 2 Tbsp olive oil in a large skillet over medium heat. Add zucchini and onion, season with salt and pepper, and sauté ~8 minutes, stirring occasionally, until softened and lightly golden.

3. 🧄 Add aromatics:
   Stir in garlic and red pepper flakes; cook 1 minute until fragrant.

4. 🍋 Create the sauce:
   Add ½–¾ cup reserved pasta water and the lemon juice to the skillet. Stir and let bubble for 30–60 seconds to emulsify.

5. 🌿 Combine:
   Add drained ziti and lemon zest to the skillet. Toss until coated, adding more pasta water if needed for a glossy sauce.

6. 🥛 Finish off heat:
   Remove from heat. Fold in basil and about 4 oz (½ tub) vegan ricotta until creamy. Taste and adjust seasoning.

7. ✨ Serve:
   Plate pasta with dollops of remaining ricotta, extra basil, a drizzle of olive oil, black pepper, and optional toasted pine nuts or breadcrumbs.

💡 Tips & Swaps

• 🕒 Don’t rush the veggies: The sweetness develops during that 8-minute sauté.

• 🌱 Nut-free ricotta: Blend 14 oz firm tofu, 1 Tbsp lemon juice, 1 Tbsp olive oil, 1 tsp white miso, and ½ tsp salt until fluffy.

• 💪 Protein boost: Add 1 cup warmed cannellini beans when tossing the pasta.

🥗 Serve With

A peppery arugula salad and a crisp white wine — or sparkling water with lemon for a lighter pairing.