Zucchini & Lemon Ricotta Pasta
Tender ribbons of zucchini meet al dente pasta, creamy ricotta, fresh lemon zest, and a drizzle of olive oil in this simple but elegant weeknight meal. It’s the perfect combination of fresh vegetables, soft cheese creaminess, and zesty brightness — all in just 25 minutes.
Time
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Serves: 4
Ingredients
For the Pasta
12 oz (340 g) pasta (spaghetti, linguine, or fettuccine work best)
2 medium zucchini (about 1 lb / 450 g), sliced into thin ribbons or half-moons
2 tbsp olive oil
2 cloves garlic, minced
½ tsp salt, plus more for pasta water
¼ tsp black pepper
¼ tsp red pepper flakes (optional, for a mild kick)
For the Ricotta Lemon Sauce
1 cup whole milk ricotta cheese
Zest of 1 large lemon
Juice of ½ lemon
¼ cup reserved pasta water
3 tbsp grated Parmesan cheese
For Garnish
Fresh basil or parsley leaves
Extra lemon zest
Grated Parmesan
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Reserve at least ½ cup pasta water before draining.
2. Cook the Zucchini
In a large skillet, heat olive oil over medium heat.
Add garlic and saute for 30 seconds until fragrant.
Add zucchini, season with salt and pepper, and cook for 3–4 minutes until just tender but still bright green. Remove from heat.
3. Make the Ricotta Lemon Sauce
In a large bowl, whisk together ricotta, lemon zest, lemon juice, and Parmesan.
Add a splash of warm reserved pasta water to loosen the mixture into a creamy sauce.
4. Combine & Serve
Add cooked pasta and zucchini to the bowl with the ricotta sauce.
Toss gently until evenly coated, adding more pasta water as needed for creaminess.
Adjust seasoning with salt, pepper, and more lemon juice if desired.
Serve topped with fresh basil or parsley, extra Parmesan, and lemon zest.
Notes & Tips
Extra creamy option: Blend ricotta with a bit of pasta water before tossing for a silky texture.
Add protein: Top with grilled chicken, shrimp, or white beans for a more filling meal.
Make it more Mediterranean: Add toasted pine nuts or chopped sun-dried tomatoes before serving.
Frequently Asked Questions
Q: Can I use low-fat ricotta?
Yes, but whole milk ricotta gives the best creamy texture.
Q: Can I make it ahead?
It’s best served fresh, but you can store leftovers in the fridge for up to 2 days. Add a splash of warm water or broth when reheating.
Nutritional Information
Calories: ~420
Protein: 17g
Carbs: 55g
Fat: 15g
Fiber: 4g
Sugar: 4g