Recipe description
July 24, 2026
Whole-grain penne with zucchini and ricotta
Gentle, fiber-rich penne with zucchini and ricotta for gut balance.
Whole Grains
High Fiber
Easy Recipe
86%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: egg, tree_nut, milk, soy, shellfish
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from whole-grain pasta and zucchini supports digestion.
- Contains polyphenol-rich plant foods and olive oil for gut-friendly fats.
- Balanced with protein from ricotta and healthy fats for satiety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Pasta, whole grain
200
gram
Zucchini
2
piece
Cheese, ricotta
150
gram
Oil, olive
2
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Herbs
1
tablespoon
Instructions
1
Bring a large pot of salted water to a boil. Add the whole-grain penne and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2
While the pasta cooks, wash and slice the zucchini into half-moons or small chunks.
3
In a large skillet, heat olive oil over medium heat. Add the zucchini and sauté for 5–7 minutes until tender but still vibrant. Season with salt and pepper.
4
Add the cooked pasta to the skillet with the zucchini. Toss gently, adding a splash of reserved pasta water if needed to loosen the sauce.
5
Remove from heat and stir in the ricotta until evenly distributed and creamy. Taste and adjust seasoning if needed.
6
Serve immediately, garnished with fresh herbs if desired.
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Nutrition
620 kcal
Calories
22 g
Protein
78 g
Carbohydrates
11 g
Fiber
6 g
Sugar
24 g
Fat
7 g
Saturated fat
2.8 g
Salt
FAQ
Is this recipe gluten-free?
No—it's made with whole-grain pasta that contains gluten. You can substitute gluten-free pasta if needed.
Is this dish vegetarian or vegan?
It's vegetarian and contains dairy (ricotta). To make it vegan, use plant-based ricotta.
How many servings does this yield?
2 servings.
How long does it take to prepare and cook?
About 25–30 minutes in total.
How should I store leftovers?
Store in the fridge in an airtight container for 2–3 days; reheat gently and add a splash of water if it seems dry.
Can I add extra protein?
Yes—add cooked chicken, shrimp, or chickpeas, or top with pine nuts.
Can this be frozen?
Best eaten fresh. Freezing is not ideal for ricotta texture; you can freeze the pasta before mixing in the ricotta.
How can I make this dairy-free or lactose-free?
Use lactose-free ricotta or a plant-based alternative; the rest can stay the same.
What are easy variations I can try?
Add cherry tomatoes, spinach, or extra herbs; swap zucchini for broccoli; finish with lemon zest.
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