Lemon Ricotta Zucchini Pasta is a fresh, light, and creamy pasta dish that captures the essence of summer in every bite. With ribbons of sautéed zucchini, bright lemon, and velvety ricotta cheese tossed with pasta, this dish is elegant enough for entertaining yet easy enough for a weeknight dinner.
Why You’ll Love This Recipe
This pasta is the perfect combination of creamy and refreshing. The ricotta adds richness without being heavy, while the lemon brightens every bite. Zucchini brings texture and mild sweetness, making this a great way to use seasonal produce. It’s ready in under 30 minutes, vegetarian-friendly, and customizable to your taste. Whether you’re looking for a quick meal or a light yet satisfying pasta option, this one hits all the right notes.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (spaghetti, linguine, or fettuccine)
- Zucchini, thinly sliced or spiralized
- Ricotta cheese
- Lemon juice
- Lemon zest
- Garlic, minced
- Olive oil
- Salt and pepper
- Grated Parmesan cheese (optional)
- Fresh basil or parsley (for garnish)
directions
- Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Add zucchini and sauté for 4–5 minutes until tender and lightly golden. Season with salt and pepper.
- In a small bowl, mix ricotta, lemon juice, and lemon zest until smooth.
- Add cooked pasta to the skillet with zucchini. Reduce heat to low.
- Stir in the ricotta mixture and a splash of pasta water to create a creamy sauce. Toss until pasta is evenly coated.
- Adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Serve warm, topped with grated Parmesan and fresh herbs.
Servings and timing
This recipe serves about 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Add Protein: Stir in grilled chicken, shrimp, or chickpeas for extra heartiness.
- Spicy Kick: Add red pepper flakes for a touch of heat.
- Low-Carb Option: Use zucchini noodles or half zoodles, half pasta.
- Vegan Version: Use plant-based ricotta and skip the Parmesan.
- Creamier Sauce: Add a splash of heavy cream or milk for a looser, richer sauce.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to loosen the sauce. This dish is best enjoyed fresh but can be reheated with good results if not overcooked.
FAQs
Can I use store-bought ricotta?
Yes, any good-quality ricotta works well, but whole milk ricotta provides the best texture and flavor.
Can I make this pasta ahead of time?
It’s best served fresh, but you can prep the zucchini and ricotta mixture ahead and cook the pasta right before serving.
Can I use a different cheese?
Yes, try mascarpone, goat cheese, or cream cheese for a different creamy base.
What kind of pasta works best?
Long noodles like spaghetti, fettuccine, or linguine work beautifully, but short shapes can also be used.
Can I use yellow squash instead of zucchini?
Absolutely—yellow squash is a great substitute or addition.
Is this dish good cold?
It can be served as a cold pasta salad, especially on warm days—just adjust seasoning before serving.
How do I make it more lemony?
Add more lemon zest or a splash of lemon juice to brighten the flavor.
Can I add greens to this pasta?
Yes, spinach, arugula, or kale can be stirred in at the end to wilt and add nutrients.
Is this a good recipe for meal prep?
It works for meal prep, though the texture is best when freshly made. Reheat gently with added moisture.
Can I make this gluten-free?
Yes, just use your favorite gluten-free pasta.
Conclusion
Lemon Ricotta Zucchini Pasta is a light yet luscious dish that brings together creamy ricotta, fresh zucchini, and zesty lemon in perfect harmony. Simple to prepare and packed with flavor, it’s a delicious way to enjoy seasonal ingredients in a comforting, satisfying meal. Whether for a quick dinner or a special occasion, this pasta is sure to impress.
Print
Lemon Ricotta Zucchini Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Description
This pasta is creamy without being heavy, thanks to a lemony ricotta sauce that coats tender noodles and sautéed zucchini. It’s fresh, simple, and full of flavor—with a hint of Parmesan and a touch of citrus zing. Ideal for weeknight dinners or meatless Mondays!
Ingredients
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12 oz pasta (spaghetti, linguine, or penne)
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2 tbsp olive oil
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2 medium zucchinis, thinly sliced into half-moons
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2 cloves garlic, minced
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1 cup whole milk ricotta cheese
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Zest of 1 lemon
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Juice of 1 lemon (about 2 tbsp)
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1/2 cup grated Parmesan cheese
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Salt and black pepper, to taste
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1/2-1 cup reserved pasta water
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Optional: red pepper flakes, fresh basil for garnish
Instructions
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Cook pasta:
Boil pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain. -
Sauté zucchini:
While pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and cook 5–7 minutes, stirring occasionally, until tender and slightly golden. Add garlic and sauté 1 more minute. Season with salt and pepper. -
Make ricotta sauce:
In a bowl, mix ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper. -
Combine:
Add drained pasta to the skillet with zucchini. Stir in ricotta mixture. Slowly add pasta water, a little at a time, until sauce is creamy and coats the pasta. -
Finish & serve:
Taste and adjust seasoning. Top with extra Parmesan, basil, or red pepper flakes if desired. Serve immediately.
Notes
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Short on time? Use store-bought lemon ricotta (if available) for a quick shortcut.
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Want protein? Add grilled chicken, shrimp, or chickpeas.
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Love herbs? Stir in fresh basil or parsley right before serving.