Roasted Garlic and Ricotta Stir-Fried Egg Noodles
Creamy roasted garlic ricotta coats tender egg noodles in this quick stir-fried dish that feels like a comforting Italian pasta but cooks in one pan. Fresh zucchini, cracked black pepper, and a touch of lemon brighten the rich, garlicky sauce. Ready in 30 minutes, it's an elegant weeknight dinner that tastes like you spent far more time cooking.
- Prep
- 12 min
- Cook
- 12 min
- Wait
- 6 min
- Total
- 30 min
- Makes
- 4 servings (about 2 cups each)
Steps
Before you start
- Roast the garlic ahead: halve 2 large garlic bulbs, toss with ½ tsp olive oil and salt, wrap in foil, and roast at 375°F (190°C) for 35–40 minutes until soft. Cool, then squeeze the cloves from their skins (you'll have about ¼ cup). This can be done up to 2 days ahead.
- Bring a large pot of salted water to a rolling boil for the noodles.
- Have all ingredients prepped and within arm's reach before you start the stir-fry—it comes together quickly.
Roast the garlicOven 375°F / 190°C
- If you haven't already, halve 2 large garlic bulbs horizontally.
- Rub the cut sides lightly with olive oil and season with a pinch of sea salt.
- Wrap both halves in foil and place cut-side down on a small baking sheet.
- Roast in a 375°F (190°C) oven for 35–40 minutes, until the cloves are soft and lightly golden.
- Cool for 5 minutes, then squeeze the soft cloves from their papery skins into a small bowl.
- You should have about ¼ cup of roasted garlic pulp.
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Ready when: Cloves are golden and easily squeeze from skins
Tip: Roast garlic a day or two ahead and store it covered in the fridge so it's ready when you are.
Boil the noodles
- Bring a large pot of salted water (about 4 quarts) to a boil.
- Add the 10 oz egg noodles and cook according to package directions, stirring occasionally, until just shy of al dente (usually 5–7 minutes).
- Reserve 1 cup of cooking water, then drain the noodles in a colander.
- Set the noodles and cooking water aside.
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Ready when: Noodles are tender but still slightly firm to the bite
Tip: Reserve the starchy pasta water—it helps the ricotta sauce coat the noodles evenly.
Prepare the ricotta mixture
- While the noodles cook, place the 1 cup room-temperature ricotta in a small bowl.
- Add the ¼ cup roasted garlic and stir until well combined.
- Season lightly with sea salt and cracked black pepper.
- Add 2 tbsp of the reserved pasta cooking water to loosen the mixture to a thick, pourable consistency.
- Set aside.
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Tip: Room-temperature ricotta blends smoothly with the garlic; cold ricotta will be lumpy.
Sear the zucchini
- Heat 3 tbsp extra-virgin olive oil in a large skillet (12–14 inches) over medium-high heat for 1 minute.
- Add the zucchini half-moons in a single layer and let them sit undisturbed for 2–3 minutes until they develop golden-brown spots on the underside.
- Stir and cook for another 2 minutes, shaking the pan occasionally, until the zucchini is tender-crisp and lightly caramelized.
- Season with a pinch of sea salt and cracked black pepper.
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Ready when: Zucchini is golden at the edges and tender but still holds its shape
Tip: Don't stir the zucchini right away—letting it sit creates a flavorful golden crust.
Combine noodles and sauce
- Add the cooked noodles to the skillet with the zucchini.
- Pour the ricotta-garlic mixture over the noodles.
- Reduce heat to medium and stir gently but constantly with a wooden spoon or spatula for 2–3 minutes, tossing to coat all the noodles.
- As you stir, the ricotta will soften and create a creamy sauce.
- If the mixture looks dry, add a splash more pasta cooking water (2 tbsp at a time) until it reaches a silky, coat-the-noodles consistency.
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Ready when: Ricotta is warmed through and evenly coats the noodles in a creamy sauce
Tip: Stir gently to keep the noodles from breaking, and don't overheat—ricotta can look grainy if it gets too hot. Medium heat and stirring prevent that.
Finish and serve
- Remove the skillet from heat.
- Add the lemon zest and squeeze in 1 tbsp fresh lemon juice.
- Toss gently to distribute.
- Taste and adjust seasoning with additional sea salt and cracked black pepper as needed.
- Divide the noodles among four bowls.
- If using them, top each serving with 2 tbsp grated Parmigiano-Reggiano and a small handful of chopped fresh parsley.
- Serve immediately.
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Tip: Add lemon juice off the heat to preserve its bright flavor and prevent the ricotta from curdling.
Good to know
Tips
- Roasted garlic has a sweet, mellow flavor that's quite different from raw garlic—plan ahead if you need to make it the day before, or keep a stash in your freezer.
- Ricotta is the secret to a silky sauce: its mild flavor lets the garlic and zucchini shine, and it emulsifies with the pasta water to coat every strand without needing cream or butter.
- For extra richness and depth, toast the Parmigiano-Reggiano in a dry skillet over medium heat for 30 seconds before sprinkling it on—it intensifies the savory note.
- Lemon is essential here: it cuts through the richness of the ricotta and adds brightness that keeps the dish from feeling heavy.
Make ahead
You can roast the garlic bulbs up to 2 days ahead. Squeeze the cloves from their skins, store in a covered container in the fridge, and bring to room temperature before using. The noodles can be cooked 1 hour ahead, tossed lightly with a touch of olive oil to prevent sticking, and reheated gently with the other components. Do not assemble the full dish more than 15 minutes ahead, or the noodles will absorb all the sauce and become dry.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of pasta water or cream to restore the sauce's silky texture. Do not freeze—ricotta-based dishes become grainy when thawed.
Substitutions
- whole-milk ricotta → mascarpone or crème fraîche. Both are richer and will create a silkier sauce; use the same amount. Mascarpone may need an extra tablespoon of pasta water to reach the right consistency.
- medium zucchini → yellow summer squash, snap peas, or thin asparagus. Any tender vegetable that cooks in 4–5 minutes works well. Cut larger pieces (like asparagus) to match the zucchini size.
- roasted garlic cloves → 6–8 cloves of raw garlic, minced very finely. Raw garlic will be sharper and more pungent; if using, add it to the oil in Step 4 and cook for 30 seconds before adding the zucchini, then proceed. Add the pasta water immediately to cool the pan slightly.
- egg noodles → fresh or dried tagliatelle, pappardelle, or fettuccine. Use the same weight; cooking times may vary. Any ribbon pasta will work beautifully and catch the ricotta sauce.
