Dinner Tonight: Summer pasta with zucchini, ricotta and basil

A summer pasta that's simple and fresh.

nytimes.com August 21, 2025 Summer Pasta With Zucchini, Ricotta and Basil Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Recipe by David Tanis | Total time: 30 minutes A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here. View this recipe → Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account. If you received this newsletter from someone else, subscribe here. Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Dinner Tonight from The New York Times. To stop receiving Dinner Tonight, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018